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
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
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.