Directions

1. 1

   In a small saucepan, combine the chicken stock, palm sugar, and fish sauce over medium heat. Stir until the palm sugar dissolves completely, about 2 minutes. Set the sauce aside to cool slightly.

2. 2

   In a medium bowl, crack the eggs and beat them together until well combined and slightly frothy. Gently fold in the fresh crab meat and sliced green onions, taking care not to break up the crab pieces too much. Season with a pinch of salt and pepper if desired.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot and shimmering, pour in half of the egg mixture. Allow it to cook undisturbed for about 1 minute until the bottom begins to set.

4. 4

   Using a spatula, gently push the cooked portions toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue cooking for another 2-3 minutes until the omelette is mostly set but still slightly moist on top. Transfer to a serving plate and repeat with the remaining egg mixture and 1 tablespoon of vegetable oil.

5. 5

   Pour the prepared sauce over the omelettes, distributing evenly. Drizzle with sesame oil for finishing.

6. 6

   Sauté the minced garlic in the same skillet over medium heat for about 30 seconds until fragrant. Spoon the garlic over the omelettes and garnish with fresh cilantro leaves. Serve immediately while hot.