Fresh water crocodile omelette with snow pea sprouts and palm sugar syrup

Chef: Ann Meyer
720 Afternoon's regular cook (Wednesdays 2.45pm)

A snappy meal with a difference!

Serves 6

Degree of difficulty: Low

You need:
5 medium free range eggs
1 tablespoon of palm sugar
1 tablespoon of fish sauce
200 grams of crocodile meat
150 grams of snow pea sprouts
4 tablespoons of oyster sauce

Broth
150 millilitres of chicken stock
3 tablespoons of palm sugar
2 tablespoons of fish sauce
1 tablespoon of sesame oil

Method:
To make the broth combine all ingredients except the oil and bring to a slow boil add the sesame oil.

Beat the eggs in a bowl, dissolve the sugar and fish sauce then whisk into the eggs.
Add the sprouts to the crocodile meat and mix.
Heat omelette pan with a little oil 'til smoking hot, add the egg mixture, cook for three minutes then place the croc mix in the middle, cook for another three minutes then remove from the heat.
Fold the omelette then remove from the pan, serve in a bowl and pour over the broth.
Garnish with oyster sauce and snow pea sprouts.

This recipe featured by Bernadette Young

http://www.abc.net.au/perth/stories/s1403215.htm