Spanner crab omelette with coastal succulents and ocean broth

Ingredients

• 6 eggs
• 1 tbsp fish sauce
• 2 tsp caster sugar
• 200 g cooked spanner crab meat
• 20 g warrigal greens, leaves picked
• 20 g sea purslane
• 20 g karkalla
• 150 ml vegetable oil
• 1 tbsp oyster sauce

For the ocean broth

• 150 ml chicken or vegetable stock
• 5 cm piece of kelp, soaked for 30 minutes, then drained
• 2 tbsp light soy sauce
• 1 tbsp caster sugar
• 1 tsp macadamia oil

Instructions

1. To make the ocean broth, combine all the ingredients in a small saucepan and warm it through over medium heat until the sugar dissolves. Reduce the heat to low and keep warm.
2. Crack the eggs into a bowl and beat lightly, incorporating the fish sauce and sugar.
3. In another bowl, gently mix together the crab meat, warrigal greens, sea purslane and karkalla.
4. Heat a wok over medium–high heat until just starting to smoke, then add the vegetable oil. Pour in the egg mixture and cook for 4–5 minutes – the omelette will puff up like a cloud. Once the underside is golden brown, turn down the heat to medium. Spoon the crab and greens mixture into the centre of the omelette, then use a spatula to loosen the edges and fold the omelette in half over itself.
5. Carefully pour any excess oil from the wok into a bowl, then return the wok to the heat and leave the omelette for 1 minute to warm through before transferring to a bowl. Pour the hot ocean broth into the bowl, drizzle with oyster sauce and serve immediately.

Karkalla at Home by Mindy Woods (Murdoch Books, $49.99). Photography by Rob Palmer.