Weight : 500g
To be kept frozen upon receiving
Quick frozen and packed to ensure best quality and prolong freshness. Shell are removed are great to be used for oyster omelette, mee sua and oyster cake.
4 large Eggs
2-2 1/2 tsp Fish Sauce to add to the eggs
A dash Pepper to add to the eggs
5 tbsp Oil
1 tsp Chopped Garlic
1 tsp Chopped Chilli/ Chilli Paste
12 Oysters Medium sized, fresh or frozen
2 stalks Spring Onion
INGEDIENTS FOR THE BATTER
2 TBsp Sweet Potato Flour
1 TBsp Rice Flour
1 pinch Salt
125 ml Water
GARNISH AND SAUCE (OPTIONAL)
1 bunch Parsley
Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters.
Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.
In a separate bowl, add all the batter ingredients and mix well.
Peel the garlic and rinse. Pat dry and chop finely.
Wash the spring onion and cut into small pieces.
Add 3 tbsp oil in a non-stick frying pan over high heat.
Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer.
Allow the batter to cook until it sets and turns golden colour.
Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.
When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.
Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters. Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.
Use a spatula to break up the omelette into big chunks. Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.