Sunday, February 22, 2009

Oyster Omelette (Or Luak)

Serves 2-3 people

110gm sweet potato flour
250ml water
½ tsp salt
15gm Chinese chives, chopped finely
3 tbsp lard or vegetable cooking oil
2 eggs, beaten
2 tbsp finely chopped garlic
½ tbsp chopped preserved radish (chai por)
800gm fresh oysters, washed and drained (I used 500gm prawns)
½ tsp fish sauce
½ tsp light Soya sauce
White pepper to taste
2 tbsp chopped coriander leaves to garnish


  1. Whisk the starch batter and set aside to let it rest for 15 minute.
  2. Heat 2 tbsp of oil in frying pan of about 12-16 inches over medium to high fire. Stir batter as it settles, and ladle over enough to form a thin splattered layer. Don’t let the starch harden, pour in the eggs within five seconds and allow the pancake batter to settle and softly firm up before breaking it up.
  3. When the texture is crispy outside and soft within, push the batter to the side of the pan.
  4. Add the chai por, oyster (dip them in the batter for added smoothness) and fish sauce. . Stir-fry quickly. Take care not to overcook the oysters or they will get hard.
  5. Season to taste with the fish sauce or Soya sauce and pepperDish omelette onto plate, top it with the succulent oysters and garnish to serve.

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