crab omelette

Fu Yung Hai is a Peranakan (Indonesian Chinese) intake of Egg Foo Young. It was brought by Chinese migrants long before European settlements arrived in Nusantara. No wonder, the Dutch knows this dish as Fu Yung Hai as well..

From its name, the dish should contain crab meat as Hai means Crab in Chinese (correct me if I&#x27;m wrong).  However, people still label under the same name without crab as the meat.

Egg foo young is a popular dish that you can find at many Chinese restaurants in Canada and US that brought the New World by Cantonese descendants.

This recipe was adapted from Indonesian Chinese cookbook by Cherry Hadibroto but I slightly changed the ingredients toward what I had in my fridge and pantry.

Fu Yung Hai: Crab Egg Foo Young

(1 can) crab meat

(3.5 oz) cooked bamboo shoots, julienned

garlic, garlic powder

green onions, thinly sliced

soy sauce

white pepper

rice flour flour

eggs, beaten

cooking oil

garlic, crushed

(1.76 oz) thinly slices of onion

300 mL (1 1/4 cup) water

(1.76 oz) frozen peas, thawed

tomato paste

ketchup

mushroom soy sauce

canesugar

In a bowl, combine all crab omelette ingredients,...

In a bowl, combine all crab omelette ingredients, except beaten eggs.

Heat up a wok or pan with oil...

Heat up a wok or pan with oil at medium high heat.

Pour in beaten eggs into crab omelette mixture.

Once, the wok or pan is hot, turn...

Once, the wok or pan is hot, turn the heat to low.

Pour omelet egg mixture into a hot pan....

Pour omelet egg mixture into a hot pan. Make 2 omelettes from the mixture above.

Stir fry crushed garlics in a wok or...

Stir fry crushed garlics in a wok or pan with hot cooking oil until fragrant.

Stir in slices of onion until wilted.

Pour in water and the rest of ingredients;...

Pour in water and the rest of ingredients; stir well.

Taste and see if you like the consistency....

Taste and see if you like the consistency. Correct the taste if you want a bit more sweeter or saltier.

On a serving plate, place 2 omelettes and...

On a serving plate, place 2 omelettes and pour sauce over.

In Indonesia, this will be eaten with warm...

In Indonesia, this will be eaten with warm cooked rice.

Tenshinhan is a Chinese-influenced Japanese dish. The fluffy omelette with crab meat is placed on the mound of rice. The sweet thick sauce poured over the omelette is so flavoursome. The recipe gives you two options to make a Crab Omelette – using cooked crab meat and using kanikama (imitation crab sticks made from fish cake).I also included two different sauces to pour onto the omelette – sweet &amp; sour sauce and sweet savoury sauce. Pick whichever you like.Total time does not include the time to cook rice.Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Crab Omelette on Rice (Tenshinhan)

rice

eggs

crab meat ((note 2))

tbsp shallots/scallions (, finely chopped (light green parts, note 3))

salt

tbsp oil

¼ tsp ginger (, finely chopped)

green peas ((frozen peas, defrosted))

water

chicken stock powder

tsp sugar

tsp vinegar

1¼ tsp cornflour/corn starch

tsp cooking sake

Put all the Tenshinhan Sauce ingredients (whichever sauce you pick) in a small saucepan, mix well and bring it to a boil.

The sauce initially looks whitish but as the sauce is heated up and thickens, it becomes clear dark brown. Turn the heat off and leave until required.

If the rice is not hot, warm it up in microwave. Put the rice in the centre of a serving bowl (shallow bowl or deep plate would be the best), making a flat dome-shape.

Beat two eggs lightly in a bowl, add the crab meat, shallots and a tiny pinch of salt. Mix.

Add oil to a small frying pan (I used 20cm / 8” pan, note 5) and heat it over medium high heat.

Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

Using a fork or cooking chopsticks, mix the egg mixture in a swirling motion, from outside to inside (note 4).

When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Making Omelette with Cooked Crab Meat

Beat two eggs lightly in a bowl with a tiny pinch of salt.

Add the ginger and the shredded kanikama, stir-fry for 30 seconds.

Using a fork or cooking chopsticks, mix the egg mixture and kanikama pieces in a swirling motion, from outside to inside (note 4).

Making Omelette with Kanikama Crab Sticks

Transfer the egg from the frying pan onto the rice and cover all of the rice with the egg. It works best if you tilt the pan and slide the egg from the pan to the rice. You may need to use a spatula to assist.

Bring the Tenshinhan Sauce to a boil if it is not hot. Pour the sauce over the egg. If using green peas, sprinkle them over the top.

Serve immediately.

Serving

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Fu Yung Hai: Crab Egg Foo Young

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Top 2 crab omelette recipes from across the web

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Fu Yung Hai: Crab Egg Foo Young

Crab Omelette on Rice (Tenshinhan)

The most viewed crab omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine