Shermay’s Oyster Omelet (Or Luak / Or Chien)

 

INGREDIENTS:

Flour Mixture (Yellow):

  • 130 gm sweet potato flour (or tapioca flour)
  • 720 ml water, or less
  • 70 gm plain / all-purpose / wheat flour
  • 1 tsp fine salt
Rice Flour Mixture (Sticky White Slurry):
  • 30 gm rice flour
  • 400 ml water
Omelet Condiments:
  • 240 ml oil
  • 12 eggs
  • 8 tsp light soy sauce
  • 4 tsp fish sauce, preferably Red Boat
  • 4 tsp Chinese cooking wine, try to use a more aged wine, such as 10 years
  • 4 Tbsp garlic, peel and pound semi-finely
  • 16 large oysters, or 24 small ones
  • 4 Tbsp spring onions/scallions, diced to 0.5cm pieces
Garnish:
  • white pepper, optional
  • scallions
  • coriander leaves & tender stems, 1 inch
Traditional Dipping Sauce:
  • Cilicuka (Original, Extra Hot or Super Hot)

Note:

  • Use premium soy sauces, such as, Kwong Woh Hing or Kwong Cheong Thye, there are only 2 local soy sauce brewers. If you use good soy sauce there are natural glutamates, they do not add MSG. For such a low cost items, it is preferable to use something local and authentic.
  • Best fish sauce I know is Red Boat. There is N40 and the more powerful N50. We should try both.
  • I don’t use the normal wet market shao xing wine, use the 10yrs aged from Meidi-Ya or Yue Hwa.
  • Best version you can make: organic eggs and big fresh French oysters (both from Culina) for quality & food safety.
  • Instead of discarding the oyster ‘juice’ which is full of flavour, use it to make the slurry by adding flour. Instead of rice flour (makes it sticky), coat/soak the oysters with tapioca flour (crispy) or plain flour.
  • Add garlic (just before the oysters) and white ground pepper maybe in the egg or sprinkled over all the ingredients.
  • The coriander sprigs have to soak in cold water so that it looks crisp when it sits on top.
  • Find the optimal point and time to add the seasoning (light soy, fish sauce and Hua Tiao). It depends on your speed of cooking and intensity of the heat.

METHOD:

  1. Mix the sweat potato flour with water. Gradually strain into a mixing bowl through a very fine strainer, discarding the dregs. Mix into the plain flour, strain and add the salt. Set aside.
  2. Mix the rice flour with the water and strain. Set aside.
  3. Omelet: For 1 serving, spread and swirl 100ml rice flour mixture in a lightly oiled non-stick pan to evenly cover the entire surface. Cook over medium-high heat utnil the rice paper base is formed. Spread and swivel/swirl 230ml sweet potato flour mix over low-medium heat. Crack 3 eggs, add 2 tsp light soy sauce, 1 tsp fish sauce and 1 tsp Chinese cooking wine. Spread evenly over the entire surface. Fry over low heat. When the underside is light brown and top is 3/4 cooked and still wet, cut into 4 and turn each quarter over to fry until medium brown, drizzling 1 tsp oil in the middle along side. Put 1 tsp garlic, 1 Tbsp chilli paste and 2 Tbsp oil in the middle of the frying pan, fry for a few seconds. Quickly mix the omelette, cutting each into 3-4 pieces, put aside.
  4. Bathe the oysters in some rice flour mix in a small dish then drain. Slip the oysters on the frying pan, stir a few seconds to sear only. Quickly mix the oysters and spring onions with the omelette, do not over cook.
  5. Quickly transfer to a serving dish, garnish with coriander.

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