This is one of my favourites, on my ‘must-eat’ list when I’m in Singapore. Best eaten in hawker centres or road-side stalls in the old day, Or Chien is artery-clogging but delicious. The hawker ah-chek frys this up in his large wok accompanied by dramatic clanging noises of the spatula breaking up the flour and eggs. Back home it’s always made with fresh medium-sized oysters. I wasn’t able to find any when the craving hit me, so I substituted it with Crown Prince smoked oysters, available from most grocery stores. I got mine from Trader Joe’s. Fish sauce is an essential ingredient. Don’t stinge on it.
Smoked oysters, 1 tin, drained
3 eggs, beaten
¼ cup prawns, shelled
2 tbsp tapioca flour
2 tbsp corn starch
White ground pepper
Cilantro or Spring onions, thinly sliced to garnish
Mix flour and corn starch in 2 cups of water and stir well.
Heat small amount of oil and add well-stirred, flour/starch mixture into oil. Leave it alone till flour is translucent and slightly browned at the edges.
Pour eggs over it and heat for a while till edges start to brown.
Cut up flour and eggs with spatula and stir well. Push to one side of the wok.
Add a little more oil in wok.
Fry garlic and prawn.
Add cooking wine, pepper, soy sauce. Add chilli if desired.
Add dash of fish sauce.
Add oysters till heated through.
Mix everything together, adding pepper, soy sauce, chilli to adjust taste accordingly. Add more fish sauce if preferred.
Garnish with cilantro or spring onions.