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Project Description


Crab & Mushroom Omelette

Pace Farm have created this wok-tossed crab and mushroom omelette for a dinner bursting with flavour and goodness.


  • 1 tsp palm sugar
  • 1 tsp fish sauce
  • 180 peanut or vegetable oil
  • 100g button mushrooms sliced
  • 3 cloves garlic finely chopped
  • 2 tsp grated ginger
  • 3 green onions (shallots) thinly sliced
  • 100g crab meat, lobster or green prawns roughly chopped
  • 5 x 55g eggs
  • 100g bean sprouts
  • 50g snow pea shoots
  • Kecap manis to serve
  • Coriander leaves to serve
  • Red chilli to serve


  1. Dissolve palm sugar in fish sauce
  2. Heat two tablespoons of oil in wok on medium heat
  3. Cook mushrooms until tender
  4. Add garlic, ginger, onions and your chosen protein
  5. Cook for a minute or two until fragrant (not all the way through)
  6. Whisk eggs into palm sugar and fish sauce mixture
  7. Heat remaining oil in wok until the oil begins to smoke.
  8. Add the egg mixture to the wok
  9. Swirl around the contents until the mixture sets completely
  10. Cook omelette for 2 – 3 minutes then place the crab mixture in the  middle
  11. Top with bean shoots and sprouts
  12. Cook for a further minute then remove from heat.
  13. Pour off excess oil
  14. Fold omelette over to the other side
  15. Place wok back on the heat and cook for another minute
  16. Serve

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