Crispy Oyster Omelette (Orh Luak)
Plump oysters fried in a sticky, savory tapioca starch batter with eggs. A teochew classic that contrasts crispy edges with a gooey, chewy center.
Ingredients
- 300g Fresh Oysters (shucked)
- 4 Eggs
- Batter: 4 tbsp Sweet Potato Flour, 2 tbsp Rice Flour, 120ml Water
- Seasoning: Fish sauce, White pepper, Coriander leaves
- Chilli Dip: Vinegar, Garlic, Chilli paste
Instructions
Make Batter
Mix sweet potato flour, rice flour, and water into a smooth, thin batter. Texture is key here.
Initial Fry
Heat a generous amount of pork lard or oil in a flat wok. Pour in the batter only. Let it set until the bottom is crispy but top is still slightly wet.
Add Eggs
Pour beaten eggs over the setting batter. Let egg set slightly, then scramble and break the batter into large chunks.
Add Oysters
Throw in the fresh oysters. Fry quickly (30 seconds) just to warm them through. You don't want rubbery oysters.
Serve
Garnish with coriander. Serve immediately with the sour-spicy chilli dip which cuts through the grease.
Chef's Note
"The starch mixture settles very quickly—always stir it immediately before pouring into the wok. And be generous with the oil; Orh Luak is not health food."
