Thursday, 13 September 2012

Recipe - Or Luak (Oyster Omelette)

Oysters are low in fat and high in protein and a good source of essential nutrients such as zinc, vitamin E, magnesium and potassium. Oysters are also rich in omega-3 fatty acids which promote heart health. Vitamin E is an anti-oxidant that protects cell membranes from free radical damage which can cause cardiovascular disease.

Fresh oysters are mostly eaten raw and many regard the oyster as an aphrodisiac.

I use frozen oysters for this recipe. The oyster omelette offers a mixture of texture. It is crispy, gooey and fluffy at the same time. It is best eaten hot with a chilli sauce.

The frozen oysters are thawed and rinsed, and sprinkle with lime to remove the sea smell.

10 oysters
3 eggs, beaten
2 tbs corn flour
fresh oyster
1 tbs rice flour
5 tbs of water
3 cloves of garlic finely chopped
1 tbs of fish sauce or light soy
A dash of pepper
1 tbs of oil
Coriander leaves and spring onion for garnishing

Mix cornflour and rice flour with water to form a thin batter

Heat oil in a pan on medium till hot.
Spread the flour batter over the pan
When the batter is half set, spread the eggs over the batter.
When the eggs are half set, make a hole in the middle and toss in the garlic and fry for a few seconds.
Mix the omelette (or chopped them up), add fish sauce and pepper.
Push the mixture aside, toss in the oysters for a quick fry, just long enough for the oyster to heat through.
Garnish and serve with chilli sauce.


A 9 minute video to show how to fry oyster omelette

A master chef cooking the oyster omelette    

If you are a Teochew, you will enjoy this 3 minute song on or luak

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