XIEROU CHAO DAN

In case your Mandarin is a little rusty, this is a Chinese crab omelet. Okay?

What?  You think the letter X is easy?  Maybe, like if you’re a xenophobic xylophone player with xanthoma looking for a Xerox machine to make copies of an X-chromosome X ray at Xmas time.  Otherwise, forget about it. I don’t want the A-Z blogger challenge officials to disqualify me, but I didn’t want to cop out and use “X-Treme This” or “X-alted That”. So if you’ll indulge me, this crab omelet is excellent.  Exercise your right to an exceptional, exciting oriental dish.

X ierou Chao Dan          serves 2

Ingredients:              

2 scallions

4 eggs, beaten

Salt to taste

3 tablespoons oil

2 slices of fresh gingerroot, minced

6 ounces (175g) crabmeat, canned or frozen, picked through

1-tablespoon sherry or Scotch whisky

1 ½ tablespoons soy sauce

2 teaspoons sugar

Method:

Cut the white part of the scallions into 1-inch (2.5cm) lengths.

Chop the green scallions finely and beat into the eggs with salt.

Heat a wok or skillet over medium high heat. Add the oil.

Add the white scallions and the ginger, then the crab and sherry or whisky.

Stir-fry for a few seconds and then add the soy sauce and sugar. Now lower the heat, pour in the egg mixture and cook for about a minute.  Stir gently until done. This type of omelet is more akin to a scrambled egg rather than a frittata or eggs foo yung.

 Transfer to plates and serve at once. Enjoy.