Oyster Omelet (Orh Luak)

 

Ingredients:

For the Batter:

3 tbsp tapioca flour

1 tbsp all-purpose flour

1 tbsp cornstarch

300ml water

1 tsp fish sauce

1 tsp soy sauce

1 tsp sesame oil

¼ tsp ground black pepper

¼ tsp salt

For the Omelet:

• 12 fresh oysters, shucked (reserve the oyster liquor)
• 3 large eggs
• 2 tbsp grapeseed oil, or vegetable oil
• 1/2 cup chopped scallions (reserve some for garnish)
• 1 cup bean sprouts (optional)
• Pinch of white pepper

Instructions:

1. Make the Batter: In a medium bowl, whisk together tapioca flour, all-purpose flour, cornstarch, water, fish sauce, soy sauce, sesame oil, black pepper, and salt until smooth. Set aside.
2. Prepare the Oysters: Drain the oysters, reserving the liquor. Pat them dry with paper towels. If the oysters are large, cut them in half.
3. Heat the Pan: Heat grapeseed oil in a well-seasoned cast iron skillet or large non-stick pan over medium-high heat.
4. Cook the Oyster Base: Add half the reserved oyster liquor to the hot pan. Swirl to coat the bottom. Pour in about 1/3 of the batter, swirling the pan to create a thin layer. Arrange half the oysters evenly over the batter.
5. Add the Eggs: Carefully crack the eggs into the pan, allowing them to spread around the oysters. Reduce heat to medium-low and let cook for 2-3 minutes, or until the edges of the omelet begin to set.
6. Flip and Cook: Sprinkle half the scallions and bean sprouts (if using) over the omelet. Carefully slide a spatula under the omelet and flip it over. Cook for another 1-2 minutes, or until the eggs are cooked through.
7. Repeat and Serve: Repeat steps 4-6 to cook the remaining omelet mixture and oysters. Transfer the cooked omelet to a plate and garnish with remaining scallions and a sprinkle of white pepper. Serve immediately with your favourite dipping sauce, like chilli sauce or a simple mixture of soy sauce, rice vinegar, and a touch of sugar.

Tips:

• Use a well-seasoned cast iron skillet for even heat distribution and a crispy omelet bottom.
• Ensure your oil is hot enough before adding the batter to prevent sticking.
• Don't overcook the omelet. The oysters should be plump and juicy, and the eggs should be just set.
• For a richer flavour, add a teaspoon of oyster sauce to the batter.
• Experiment with other vegetables like shredded cabbage or chopped carrots.

Nutritional Information (per serving):

• Calories: 350-400 (depending on oil)
• Protein: 20g
• Fat: 20g
• Carbohydrates: 30g
• Cholesterol: 200mg
• Sodium: 500mg (depending on soy sauce usage)

Enjoy this delicious and satisfying Oyster Omelet!