Weight : 500g
To be kept frozen upon receiving
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.