|Eggs||4 , beaten|
|Sunflower oil||3 Tablespoon|
|Fresh root ginger slice||2 , peeled and shredded|
|Crab meat||175 Gram|
|Sake/Dry sherry||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Lettuce||1⁄2 , shredded (For Garnish)|
|Tomato||1 (For Garnish)|
|Seedless grapes||6 (For Garnish)|
Cut the white part of the spring onions into 2.5 cm lengths.
Chop the green part finely.
Beat the eggs lightly in a bowl and add the chopped onion stalks with salt to taste.
Heat the oil in a frying pan and add the white parts of the onions with the ginger, the crab and sake or sherry.
Stir-fry for a few seconds, then add the soy sauce and sugar.
Reduce the heat, pour in the egg mixture and cook for a further 30 seconds.
Transfer to a warmed serving plate and scatter shredded lettuce around the edge.
Make a tomato 'water-lily'.
Place one half of the tomato in the centre of the omelette with a grape in the middle.