Often devoured as a late-night treat, oyster omelet is a favorite hawker stall snack in Singapore and Malaysia. Almost decadent in its lavish use of oysters, this is a tasty and satisfying dish, that was originally inspired by the Chinese.
Ingredients: (Serves 2)
- 30 ml/2 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 red chili, finely chopped
- 10 large fresh oysters, shelled and rinsed
- 15 ml/1 tablespoon light soy sauce
- 15 ml/1 tablespoon Chinese wine
- 4 eggs, lightly beaten with 30 ml/2 tablespoon milk
- 8 small fresh oysters, shelled and rinsed
- Chili oil
- Salt and ground black pepper
- Fresh cilantro (coriander) leaves, finely chopped, to garnish
Method:
Heat the oil in a heavy frying pan. Stir in the garlic and chili until they become fragrant. Add the large oysters and cook for 1 minute, then stir in the soy sauce and Chinese wine. Season with salt and black pepper.
Pour in the beaten egg mixture and, using a wooden spatula, pull it back from the edge of the pan until it begins to solidify.
Reduce the heat. Scatter the small oysters over the top of the egg and drizzle with chili oil. Cover the pan and leave to steam for 5 to 10 minutes until firm. Sprinkle the omelet with chopped cilantro, cut it into wedges and serve it from the pan.