FÚ IÔNG HÁI
Crab Omelette
Adapted from Fú Iông Hái from Sedaliza Luiz, courtesy of HA d’Assumpção.
6 eggs
1 small onion, diced
2 large brown mushrooms, cut into small pieces
2 tbsp of sliced bamboo shoots
1 oz | 28g , 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.