Teochew Oyster Omelette

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See original recipe at: kwgls.wordpress.com

kept byJacquelineTiong
recipe bykwgls.wordpress.com

Categories:
- Chinese
- Dinner
- Egg
- Fry
- Seafood

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Ingredients:

A handful of fresh oysters or defrosted frozen oysters
Some spring onion (chopped separately for the white portion and green portion)
2 cloves of garlics (not in picture)
2 tablespoons of tapioca starch or corn starch or sweet potato starch
1 tablespoon of rice flour
2 teaspoons of fish sauce (鱼露）
1/2 teaspoon of white pepper
2 tablespoons of the cooking oil
10 tablespoons of water
4 eggs, light beaten
Some sprigs for coriander leaves for garnish

- Defrost the frozen oysters completely, wash carefully in cold water and drain well.
- Mix the tapioca/corn starch and rice flour together with the water and make a watery starchy solution. Set aside for later use.

Heat the shallow flat frying pan with 2 tablespoons of oil.
Stir fry the white portion of the spring onion and garlic until fragrant. Pour in the starch solution until the batter is half cooked (about 15 seconds).
Add in the beaten eggs and when the eggs are almost cooked (set), add in seasonings such as fish sauce and white pepper. Stir until well mixed.
Add in the fresh oysters, stir fry for another one minute. Off the heat and garnish with coriander leaves or spring onions.
Best served hot as a snack with home made chilli sauce or additional fish sauce dusted with white pepper.

See original recipe at kwgls.wordpress.com