Hangtown Fry

Many years ago in a Chiu Chow restaurant in Hong Kong I tasted a wonderful oyster dish, which I asked my Hong Kong sister-in-law about recently. She said it was ho jai daan, or ‘oyster egg’, and made by blanching oysters, putting them in a shallow, greased pan over low heat, beating eggs, perhaps with a little ginger and wine, and pouring this over the oysters. When cooked on one side, t