Twice or trice a year when I need to go into London I always order this dish but each time I am disappointed with the 3 to 5 mini oysters in it.
Hence once in a while I will cook my own with a full bowl of oysters. My husband however does not like to eat but nowadays the daughter will eat some. I don’t mind as I can eat the whole plateful.
There are a few styles of frying this oysters omelette and this is my favourite. I like some crispy bits, some gooey bits and lots of oysters.
There used to be an extremely tall chap in Ipoh garden eatery place that made the best oysters omelette. I have had it in the so called famous place in Penang but it was in my opinion, not up to standard and disappointing.
The last time I had this in Kuching I just got a big huge crispy batter with just a few dots of oysters sadly. I didn’t like it.
Fried Oyster Omelette (Orh Jian 蚵仔煎)
Ingredients
- 1 bowl Oysters
- ½ tbsp Potato starch
- ½ tbsp Rice flour
- 1 cup Water
- 3 nos Eggs
- tbsp Garlic
- 1 tbsp Shallots
- ½ bowl chopped spring onions
- ½ bowl chopped coriander
- Salt and freshly ground pepper
- fresh red chilli
Instructions
- In a frying pan add in a bit of oil. (I used pork lard) half your potato starch, rice flour and egg mixture.
- Fry the egg batter until the batter is set. Make an opening in the middle and add in the saved starch batter.
- After a minute or so move aside. Add in more of your garlic oil, if needed and your oysters and fry for a minute then add in the rest of your mixture.
- Season with a touch of soy sauce, salt and pepper freshly grounded.
- Fry the mixture and allow the egg to cook until it turn golden brown and then flip to the other side. Break the egg and flour mixture into smaller pieces and transfer it to a serving plate.
- Serve with your crunchy fried shallots some fresh spring onions and fresh coriander leaves. I added some bird eye chilli.
