Recipe - Jacks Easy Beer Bread

FOR THE NAM PRIK SAUCE
1 Lime; juice of
1 lg Garlic clove; peeled
1 tablespoon Nam prik
One half teaspoon Sambal oelek
25 ml Ketchup manis; (sweet soy
sauce)
100 g Palm sugar or light
muscovado sugar
2 tablespoon Chopped coriander
1 teaspoon Chopped mint

FOR THE VEGETABLE STIR FRY
1 tablespoon Sunflower oil
40 g Beansprouts
40 g Mangetout peas; thinly
shredded
One half Red pepper; seeded, cut into
; fine strips
1/3 md Carrot; peeled and cut into
; fine strips
One half small Red onion; thinly cut or sliced up
4 Fresh shiitake mushrooms;
thinly cut or sliced up
For the Vegetable Stir Fry:;
(cont)
4 Oyster mushrooms; torn into
fine
; strips
15 g Pickled ginger; finely
shredded

FOR THE OMELETTES
4 tablespoon Sunflower oil
12 lg Eggs; beaten
225 g Fresh white crab meat
Salt and freshly ground
black pepper

1 For the Nam Prik Sauce: Put the lime juice and garlic into a liquidiser
and whizz until smooth. Add all the other ingredients and blend well. Add
water to make a smooth saucelike consistency and pass through a fine
sieve.

2 For the Vegetable StirFry: Heat the oil in a frying pan or wok, add all
the vegetables and stirfry for 12 minutes until cooked but still crunchy.
Add the pickled ginger and toss for a few seconds to heat through.

3 Drizzle some nam prik sauce over the base of each plate in a zigzag
pattern and put the stirfried vegetables in the centre of each one.

4 For the Omelettes: Heat a 2023cm/ 89" omelette pan over a medium heat,
add 1 tbsp oil and, when hot, One fourth of the beaten eggs. Move the mixture over
the base of the pan with the back of a fork until beginning to set. Then
stop stirring and cook for two minutes until just a little moist on top.

5 Put One fourth crab meat down the centre of the omelette and season to taste
with salt and pepper. Fold the omelette over twice and place on the
stirfried vegetables. Serve straight away, and cook the remaining
omelettes in the same way.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.