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Stirfried crab & shiitake omelette with hot & sour soup


  • Preheat oven to 200°C fan forced (220°C normal).
  • Beat together the eggs, crab meat and fish sauce with a splash of oyster sauce and the sugar.
  • Heat 1 tbsp oil in a heavy-bottomed pan (that can go into the oven) until smoking and pour in the egg mixture (it should puff up).
  • Then place in the oven straight away and cook for 4-5 mins.
  • While the omelette is cooking, heat a little oil in a large pot and briefly saute the chillies, shiitakes and kaffir lime leaves.
  • Mix in the miso paste and then add the stock, tomato puree, a splash of oyster sauce, the mirin, red wine vinegar and lime juice. Mix well and bring to the boil. Taste for seasoning and then remove the lime leaves.
  • When the omelette is ready, cut it into 2 and form each piece into a roll shape.
  • To serve, place the omelette in individual bowls, ladle the soup over the top and garnish with snowpea sprouts and Vietnamese mint.


  • 4 eggs, lightly beaten
  • 200 gm crab meat, cleaned well
  • 1 tspn Asian fish sauce
  • oyster sauce
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • vegetable oil
  • 2 small red chillies, sliced
  • 4 fresh shiitake mushrooms, sliced
  • 2-3 kaffir lime leaves, torn
  • 1 tspn miso paste
  • 400-500 ml fish stock
  • 1 tspn tomato puree
  • a splash of mirin
  • ½ tspn red wine vinegar
  • juice of ½ lime
  • a small handful of snowpea sprouts, stalks removed
  • 2-3 Vietnamese mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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