Crab Tails Omelets – China

Clean the spring onions, rinse, toss dry and cut into rings about 1 cm wide, together with the dark green leeks, but separately.

Blanch the peas for 1 minute in boiling salted water, cool and drain in a sieve.

Remove the black intestine strands from the crayfish tails, rinse briefly after cooling, drain and cut into small pieces.

Heat 1 tbsp. oil, stir-fry the white onion rings and the crayfish tails for one minute. Add the peas and season the mixture with salt. Lastly, fold in the dark green onion rings.

Mix the eggs with 1 pinch of salt, freshly ground pepper and the rice wine and fry in a 2nd frying pan in 1 tbsp. oil each to make 4 thin omelets.

As soon as the surface begins to set, add the shrimp mixture on top and fold the omelets together and bring to the table on the spot.

Mass: 4 servings

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