Directions

To Prep

1. Bring a pot of water up to a boil and blanche the beansprouts for about 30 secs before draining and setting aside.
2. In a large mixing bowl, add the eggs and the oyster sauce. Mix until the eggs are well combined and then add in the crab meat and spring onions.

To Cook

1. In a large pan or wok over a high heat, add in the oil. When the oil is hot, add in the egg mixture. This will cause the oil to bubble rapidly so take care when handling.
2. When the egg begins to set, squeeze half of the lime lightly around the omelette.
3. To finish, flip over the omelette to sear the other side and then remove from the heat.

To Serve

1. Transfer the omelette on to a plate and top with the blanched beansprouts, chilli and coriander. Garnish with the remaining lime and drizzle with Sriracha! Enjoy!