Hed Chef: Oyster omelette

The greatest fear I have when ordering orh luak (oyster omelette) outside is encountering a stingy hawker. Or worse, an opportunistic one who charges a premium for a few extra oysters.

Past experiences like these which left me with a gnawing sense of dissatisfaction motivated me to recreate this hawker classic at home.

Call me a control freak, but I like having the final say over how my order is upsized.

The joy of cooking orh luak is getting to decide exactly how many of those juicy plump oysters are going into the sizzling hot pan.

I have no qualms using frozen oysters, which come shucked. Simply defrost and they are ready to be cooked.

Good quality oysters have that wonderful briny flavour of the sea. To counter any fishy odours, pound some fresh ginger root, squeeze out the juice and use this to marinate the oysters.

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For the batter, a mix of sweet potato flour and rice flour gives the resulting omelette a soft chewy interior and crispy edges.

To get away with using a smaller quantity of oil, I used a cast aluminium pan. With a little patience, the omelette browns beautifully in it.

To ensure the oysters are cooked to your preference, fry them separately from the omelette.

INGREDIENTS (SERVES FOUR)

• 16 oysters (180g)
• 2 tbsp ginger juice
• ¾ tsp of ground white pepper
• 60g sweet potato flour
• 20g rice flour
• 180ml water
• 1/3 tsp salt
• 20g garlic chives, chopped
• 3 eggs (55g each)
• 5 tbps cooking oil
• 3 tsp fish sauce
• 2 tsp sesame oil
• 1 garlic clove, chopped
• 1 stalk of Chinese celery, cut into 1cm lengths

METHOD

1. Place the oysters in bowl. Add the ginger juice and ¼ teaspoon of ground white pepper. Mix well and leave it to marinate for 10 minutes.

2. In another bowl, place the sweet potato flour and rice flour. Add the water and mix well.

3. Season the batter with the 1/3 teaspoon of salt and ¼ teaspoon of ground white pepper.

4. Add the garlic chives and mix well. Set aside.

5. Crack two eggs into a bowl and beat. Set aside.

6. Add three tablespoons of oil to the frying pan over medium heat. Add the batter with garlic chives into the frying pan and let it cook for 30 seconds.

7. Pour in the beaten egg and use a frying slice to spread the egg over the batter. Add the fish sauce and remaining ¼ tsp of ground white pepper. Add the sesame oil. Use the frying slice to spread the seasoning around the egg. Cook for 45 seconds.

8. As the omelette begins to set, use a frying slice to cut it in half. Flip each half over.

9. Crack the last egg on top of the omelette and spread the egg over the omelette. Cook for 30 seconds and turn the halves over again.

10. Drizzle one tablespoon of oil around the sides of the pan. Fry for one minute until the omelette is slightly browned. Turn off the heat and remove the omelette from the pan and place on serving plate. Wipe the pan clean.

11. Over medium heat, add the remaining one tablespoon of oil to the pan and fry the chopped garlic. Add the oysters and fry for 45 seconds.

12. Turn off the heat and remove the oysters from the pan. Place them on top of the omelette. Garnish with Chinese celery and serve immediately.