Nothing says comfort like a home-cooked meal, and this dish is firmly cemented in the Family Wan Comfort Cookbook. Dad would usually serve this simple Chinese omelette with squid, I’ve used crabmeat here as a tasty alternative to squid. We would usually eat this meal on a Sunday night as it’s super quick to make and always tastes better eaten on you lap in front of the TV.
SERVES 2 – PREP 10 MINS – COOK 10 MINS
1 small onion, peeled and finely sliced
1tbsp light soy sauce
2tsp fish sauce
4tbsp peas, fresh or frozen
150g-200g freshly cooked picked white crabmeat
2 spring onions, shredded
A handful of pea shoots
1 Heat a wok over a medium heat and add a dash of oil. Add the sliced onion and cook, tossing and stirring over the heat, until softened and colouring at the edges.
2 Meanwhile beat the eggs in a bowl and season with a pinch of salt and pepper, ½ tbsp soy sauce and fish sauce.
3 Add the peas to the wok along with 1tbsp water and stir until almost cooked through. If using frozen peas this will take a little longer than with fresh. Allow the water to evaporate from the wok.
4 Add the seasoned beaten egg to the wok, stirring it into the other ingredients. Cook the egg as if you were scrambling it, letting small clumps of egg form in the pan rather than a whole omelette. Taste and adjust the seasoning as necessary, adding a little more soy and/or fish sauce if needed.
5 Once the egg is almost cooked, add the crabmeat around the sides of the wok, sprinkling a little over the top of the egg. Warm the crabmeat through and add the spring onions. Fold everything together, then taste and adjust the seasoning if necessary.
6 Spoon the mixture on to a serving platter and garnish with the pea shoots.
Extracted from GOK COOKS CHINESE by Gok Wan published by Michael Joseph on 10th May, £20. Copyright © Gok Wan 2012. Photographs copyright © Jemma Watts 2012. penguin.co.uk