Oyster omelette (O’r Luah)

2 garlic cloves, chopped
1 red chilli, chopped
3 tsp/2 tbsp large oysters, shelled & rinsed
2 tsp/1 tbsp small oysters, shelled & rinsed
1 tbsp soy sauce
1 tbsp chinese wine
4 eggs, lightly beaten with 2 tbsp milk
1 tsp sweet potato starch, dissolved in 2 tbsp water
chilli oil
fresh coriander/cilantro leaves, save some for garnish
2 tbsp oil

Oyster sauce

Serves 2

Heat oil in heavy frying pan.
Stir in garlic and chilled till fragrant.
Add large oysters. Cook for 1 minute.
Add soy sauce and chinese wine.

Pour in egg mixture. Push edges occasionally. Tilt pan to let raw eggs run underneath. Continue till eggs are mostly cooked but still moist on top.
Add sweet potato starch mixture over eggs. Let it run across surface and spill slightly over edges.

Reduce heat. Scatter small oysters and coriander over eggs.
Drizzle chilli oil.
Cover pan. Steam for 5 minutes till firm.
Garnish with leftover coriander.

Serve from pan.


“Classic recipes, tastes & traditions of Malaysia & Singapore” – Ghillie Basan and Terry Tan


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