Asian-style crab omelette Serves 2

4 eggs
2 tbsp milk
100-150g crab (I only used 100g as that’s what size the tubs came in)
1 tbsp sesame oil
2 tbsp vegetable oil
1 chilli, deseeded and finely sliced
1 clove garlic, finely chopped
3cm piece of ginger, peeled and grated
2 spring onions, finely sliced
small handful coriander
sprinkle of toasted sesame seeds
1 tbsp oyster sauce (I used a bit of fish sauce and a bit of soy sauce)

Beat the eggs with the milk and season.

Heat the sesame oil in a frying pan and fry the spring onion, chilli, garlic and ginger for 3 minutes. Add the crab and heat through. Remove from the heat and stir through the coriander.

Heat 1 tbsp of the vegetable oil in a pan over a medium-low heat (you can use the same one, crab removed), and pour in half the egg mixture. Tilt the pan, allowing the uncooked mixture to fill the spaces, until you have a firm but just set omelette. Slide onto a plate and keep warm while you make the other omelette in the same way.

Fill each omelette with half of the crab mixture, fold and serve, sprinkled with the sesame seeds. Drizzle over oyster sauce, fish sauce and/or soy sauce to taste.