Oriental Omelette with chicken syrup

Preparation Time: 20 mins

 8 large fresh free-range eggs
250g cooked crab or cooked fish of choice. (Flaked fine)
60g button mushrooms Finely sliced
100g fresh bean sprouts
4 spring onions finely sliced
 1 clove garlic (finely crushed)
5 ml of grated ginger
10ml soy sauce 
10 ml nam pla (fish sauce)
10 ml Alan Coxon`s Ancient Greek Vinaigre.
Salt and pepper and a little oil for cooking
1 small chilli, finely sliced
 1 small bunch fresh coriander 

  1.   To make the chicken syrup

  2.  175ml chicken stock

  3. 1 tblsp corn flour

  4. 10 ml brown sugar

  5. 10 ml soy sauce 


Pre heat a good non-stick wok and add a little oil.

  1. Break the eggs into a large clean bowl and whisk with a little salt and pepper keep aside

  2. Over high heat place the onions, garlic and mushrooms into the wok and stir fry for a minute

  3. Now add the Ginger, and the cooked fish.

  4. Rapidly add the soy sauce, Ancient Greek Vinaigre, and nam pla and stir-fry.

  5. Remove from heat and add the bean sprouts and place in a clean warm bowl.

  6. Wipe the wok and return to the heat.

  7. Add and heat a little more oil then pour in most of the egg mix (keep a small amount back), swirling the egg all around the hot wok, until almost the whole of the wok is covered and the omelette is very thin

  8. When virtually cooked, scatter and spread over the fish filling evenly, leaving a small area around the outsides free of the mixture.

  9. Pour over the remaining egg evenly and once again swirl the wok to ensure an even coverage.

  10. When ready roll the omelette in the wok and carefully slide onto a large plate.

  11. Drizzle with a little chicken syrup and serve

To make the chicken syrup

  • Method 

  • Blend a little cold stock and corn flour together

  • Warm the remaining stock and add the diluted corn flour, sugar and soy sauce and bring to the boil, stirring continuously for 3 – 4 minutes

  • When ready drizzle the syrup over the omelette
    Serves: 4
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