DIRECTIONS

To make the quick pickled white radish, peel and slice the radish into thin rounds, then slice the rounds to make mini matchsticks. Place the radish, salt and sugar in a bowl and combine well with your hands. Refrigerate for 1 hour. Drain liquid from radish, squeezing with your hands to remove any excess liquid.

Combine radish with crabmeat, shallot, herbs and vinegar and toss with your hands to distribute ingredients evenly.

Crack eggs into a bowl and beat lightly with a fork until just combined.

Heat oil in a wok or 28cm non –stick frying pan until the surface seems to shimmer slightly. Pour in beaten egg and leave to cook, without stirring on the base of the wok or pan for 30 seconds.

Using a spatula, fold the beaten egg over onto itself and leave to cook for another 30 seconds.

Add crabmeat filling, fold omelette over and leave for 20 seconds or until almost set.

Fold omelette over again and leave for another 20 seconds before lifting omelette onto a serving platter. Serve immediately.