The ‘Gem’ avocado is the like glamorous cousin of the Hass, with its super shiny green and purple/black skin. It has a similar texture to the Hass, but lends itself to being sliced finely and still holding its shape as in this recipe.
Serves 4
Ingredients:
2 cups cooked jasmine rice
50gm golden shallots, finely diced
1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
1tbs ginger, grated
1 small red chilli, finely chopped
stalks of ½ bunch coriander, finely chopped
2tbs sesame oil
100gm cooked spanner crab meat
½ cup coriander leaves, roughly chopped
8 eggs
50ml cold water
120ml vegetable oil
1 Gem avocado, finely sliced
1 Lebanese cucumber, julienned
½ cup mixed coriander leaves, Vietnamese mint and Thai basil
1 large red chilli, julienned
1 kaffir lime leaf, very finely sliced
75ml fish sauce
50ml lime juice
2tbs palm sugar
Method:
Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant. Add the rice and fry for two minutes. Remove from the heat and stir in the crab meat and chopped coriander. Season to taste with salt.
Whisk together the fish sauce, lime juice and palm sugar.
Whisk together the eggs and water.
In a non stick pan heat 2 tablespoons of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.
Repeat this process another 3 times so you have 4 omelettes.
Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a square parcel.
Carefully transfer to a baking tray.
Gently mix together the herbs, avocado, cucumber, julienned chilli and kaffir lime leaves.
Warm the crab omelettes in a 180*C oven for 10 minutes.
Transfer to 4 plates and top with the salad mixture.
Pour over the fish sauce dressing and serve immediately.
