Fú Iông Hái


Crab Omelette

Adapted from Fú Iông Hái from Sedaliza Luiz, courtesy of HA d’Assumpção.     Read the original recipe | Leia a receita original

6 eggs
1 small onion, diced
2 large brown mushrooms, cut into small pieces
2 tbsp of sliced bamboo shoots
1 oz  | 28g orelhas de rato, cut into small pieces
2 spring onions, chopped
1 tbsp light soy sauce
1 tsp sugar
3½ oz | 100g crab meat
pinch salt

If using tinned crab meat, discard the water.

Fry the diced onion, mushrooms, bamboo shoots, orelhas de rato (black fungus), spring onions, soy sauce and sugar and salt.

Then add the crab meat and fry until dry.

Beat the eggs and stir in the crab mixture.

Add a little oil to a skillet and fry a portion of the egg mixture gently on both sides.

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