The oyster omelet originates from South China, and it has been adapted to Thai, Laotian and Malaysian tastes with local ingredients added. This is a version from Pattaya, Thailand.
Ingredients: (Serves 4-6)
- 2½ tablespoons rice flour
- 1 teaspoon ground white pepper
- 250 ml/8 fl oz/1 cup water
- 4 eggs
- ½ teaspoon salt
- 1 teaspoon light soy sauce
- 3 tablespoons cooking oil
- 2 cloves garlic, peeled and sliced
- 1 shallot, peeled and sliced
- 300 g/11 oz small oysters (fresh or in brine)
- 1 spring onion (scallion) , chopped
- 10 sprigs coriander leaves (cilantro), chopped
- 1 tablespoon Thai fish sauce
- 3 red chillies, sliced
DIPPING SAUCE
- 4 tablespoons vinegar
- 1 teaspoon sugar
- 2 bird’s eye chillies
Method:
Mix rice flour with ½ teaspoons pepper and water to make a thick batter. Beat eggs with remaining pepper, salt and soy sauce. Set aside.
Heat oil in a shallow heavy-based frying pan until moderately hot. Saute garlic and shallot until brown, then add batter, swirling the pan so batter spreads evenly. Lower heat so batter does not burn.
Spread oysters out on batter. Add spring onion and coriander leaves. Cook for about 1 minute, or until batter turns opaque. Increase heat, then add beaten egg and swirl pan again to spread egg around. Lower heat so batter does not burn. Using a spatula, spread egg out until it sets, then break up omelet and add fish sauce and chilli.Transfer to a serving dish.
Combine ingredients for dipping sauce in a bowl. Serve on the side with omelet.
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