It has been such a long time that i have attended a chinese wedding dinner - an eight course one. The most memorable will be this first dish which was supposed to be an appetizer - The Four Seasons. It was the most welcome platter cos, malaysian guests were noted for never being on-time, so can you imagine how hungry everyone must be. There were four types severed on a lovely garnished huge plate and i did not really cared which represented which season but this omelette was more often than not, will be one of them but it was cooked with Shark Fins. Here, i have fried my omelette with bean sprouts instead - not because i am turning 'green' cos i don't have Shark Fins - who has???
1 cup crab meat - mix with 1 tbsp shaoxing wine and steam for 3 minutes.
1 cup bean sprouts - heads and tails removed
3 large eggs
salt and pepper to taste
oil for frying
chopped spring onions/cilantro for garnishing
Iceberg lettuce (optional)
Beat eggs with salt and pepper.
Add in the crab meat and bean sprouts.
Heat up oil and when oil is shimmering, add in the egg mixture and stir. Continue to stir until egg is cooked and set.
Dish out and serve hot.