Which came first, the oyster or the eggs? Such a question is never asked at the famed Oriental Hotel in Bangkok, where I first savoured this very popular Thai-style omelette. The distinctive taste of the oysters nicely complements the gentle taste of the eggs, the ensemble making a most satisfying dish, especially when accompanied by the spicy fish sauce and rice.
In this version, I have added minced pork to make an even richer-tasting treat.
In a small bowl, combine all the ingredients for the sauce. Set aside.
Drain the oysters in a colander and then pat them dry with kitchen paper. In a large bowl, combine the oysters, pork, fish sauce, eggs, garlic, shallots and coriander.
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, pour in the egg mixture and stir quickly for 30 seconds. Continue cooking until the egg has set. Reduce the heat and cook for another 3 minutes. Turn the omelette over and cook for 2 more minutes. Serve at once with the spicy dipping sauce.
© 2001 Ken Hom. All rights reserved.