Oyster omelette is a type of Chinese dish made out of eggs and oysters but unlike other omelettes this one has bits of crunchy texture due to the diluted starch added to its ingredients. It very popular in hawker stalls in South East Asian countries, especially in Singapore.
Ingredients:
130 g tapioca flour
720 ml water
70 g plain flour
1 tsp salt
Rice flour mixture(sticky white slurry) :
30 g rice flour
400 ml water
Omelette condiments:
120 ml oil
6 eggs
2 tsp fish sauce(red boat)
4 tsp soy sauce
2 tsp cooking wine
2 cloves garlic(chopped)
8 pcs oysters(substitute oysters with prawns)
2 tbsp spring onion(chopped)
2 tbsp chili paste
pepper
scallions(sliced)
1 sprig coriander
Procedure:
- Make tapioca flour mix. Mix the tapioca flour, plain flour and salt into a bowl. Add water and mix. Strain and set aside.
- Make rice flour mix. Mix the rice flour with water and strain. Set aside.
- Fry the Omelette. Heat up an oiled pan. Spread ½ ladle of rice flour mixture covering the entire surface. Cook until the base is formed. Next, add about 1 ladle of tapioca flour mix over medium heat. Add 3 beaten eggs, 2 tsp light soy sauce and 1 tsp fish sauce. Spread evenly over entire surface. Lower the heat and fry. Turn over when the underside is slightly browned. Drizzle some oil in the middle and cut up omelette and push to side of pan. Add 1 tsp garlic, 1 tbsp chili paste and 2 tbsp oil in the middle and fry. Then mix the omelette in.
Add 4 pcs oysters onto centre of pan, searing it a few seconds. Add 1 tsp cooking wine. Mix the oysters with the omelette and spring onions.
Author: Xena Mendoza
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