|
|
|
 |
|
|
Ke Al-ssam - Crab Meat Omelets
|
 |
|
7 oz. (200g) crab meat
3 eggs
Pinch of salt
2 tbsp sesame oil
Vinegar-Soy Sauce (Mix together 4 tbsp soy sauce, 2 tbsp vinegar, and 2 teaspoon lemon juice)
|
1. Carefully remove crab meat from can.
2. Lightly beat eggs with a pinch of salt and pour through strainer to eliminate froth.
3. Heat a small skillet and coat it with a little of the sesame oil. Pour in 2 tbsp of the beaten and strained egg, and tilt skillet to spread the egg thinly. Quickly reduce heat to medium-low to avoid burning the egg. Place a little of crab meat on the egg, and shape it into a line down the center of the omelet. Then quickly roll the egg around the crab meat, and lightly brown all sides.
4. Repeat Step 3 with the remaining egg and crab meat.
5. Arrange on serving dish and serve with Vinegar-Soy Sauce.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Korea |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 5892 times. |
|
|
|
