Summer puts everyone in a daze. Long days are spent staring at the clouds and letting time pass. Feed into the heated bliss with a family meal that brings the clouds down to your table. Go for Chef Bambi’s Cloud Omelette with Crabmeat and Vermicelli Noodles and enjoy a well-rounded feast that takes you to the skies.
Watch the video or take a look at the more detailed recipe below:
Cloud Omelette with Crabmeat and Vermicelli Noodles
6 pcs egg white
150 mL fresh milk
1 bundle Sapporo Vermicelli Noodles
1 bottle oil
1 pinch salt
2 tsps. Cornstarch, dissolved in 1 tbsp. water
1 tbsp. crab meat
1 tbsp. beansprout
1 tbsp. XO sauce or cooked ham as topping
1 tbsp. Parsley (optional)
- Heat oil until smoking point then deep fry Sapporo vermicelli for 10 seconds or until it expands. Remove from the oil and place on serving dish.
- Gently stir the fresh milk, salt, dissolved cornstarch, and egg white.
- In a wok, heat a tbsp. or two of oil then sauté crabmeat for 2 minutes. Add beansprouts. Saute another minute. Gently pour the egg white mixture and stir fry on low heat for about 3 minutes.
- Pour egg on top of vermicelli. Sprinkle with XO sauce or ham and/or parsley.