Name: Oyster Omelette
Yield: Serves 2–3
Cuisine: Teochew
Ingredients: Water 140 ml (4⅔ fl oz); Sweet potato starch 1½ Tbsp; Plain (all-purpose) flour 1 Tbsp; All-purpose chilli sauce as desired; Oyster sauce 1 tsp; Kampong chicken eggs 6 or 4 regular eggs; Coriander leaves (cilantro) 1 sprig, chopped; Salt a pinch; Cooking oil 1 Tbsp; Shucked oysters 180 g (6½ oz), washed and drained; Rice wine ¼ tsp; Ground white pepper ¼ tsp; Salt to taste; Finely chopped garlic 2 tsp; Liquid lard 2 tsp; Spring onions (scallions) 2, cut into short lengths; Cornflour (cornstarch) 1 Tbsp; Salt ⅛ tsp; Sugar ¼ tsp

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Practice makes perfect with this beloved Teochew dish. Some people like it soft and fluffy, some prefer lots of crunchy bits, while still others favour tender blobs of starch around the oysters. Adjust it to please yourself. Take care not to overcook the oysters, so that they retain their succulence. If the oysters exude a lot of tasty juice, drain them and use the juice to make up part of the water for the starch batter.