Oyster Omelette

Orh Luak or Oyster Omelette is one of my favourite Singapore hawker stir-fry. I have tried many versions - Taiwanese, Malaysian but I still like the Singapore version.


Ingredients (3 omelettes):
- 5 tablespoons of sweet potato flour
- 2 tablespoons of rice flour
- 300 ml of water 
- 6 eggs 
- 500g of oysters
- spring onions and parley, chopped
- 2 teaspoons of fish sauce
- 1 tablespoon of huatiao wine

Procedures:
1) In a mixing bowl, add sweet potato flour and rice flour and water. Mix well.
2) Separately, beat the eggs in another bowl.
3) In a frying pan, add vegetable oil. Add one-third of the flour batter. Cook until the underside is crispy and brown. Flip it over. Add one-third of the egg mixture to it.
4) When the underside is crispy and brown, turn it over again.
5) Push the omelette to the sides of the frying pan. Add oysters to the pan, season with fish sauce and huatiao wine. Cook for 5 seconds. Mix well with the omelette. Serve with chopped parsley and spring onions.
6) Repeat step 3 to 5 for the other 2 omelettes. 

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