Shermay’s Oyster Omelet (Or Luak / Or Chien)
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
- 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
- white pepper, optional
- coriander leaves & tender stems, 1 inch
Traditional Dipping Sauce:
- Cilicuka (Original, Extra Hot or Super Hot)
- 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.
- 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.
- Mix the rice flour with the water and strain. Set aside.
- 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.
- 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.
- Quickly transfer to a serving dish, garnish with coriander.