HOKKIEN OYSTER OMELETTE 蠔煎 O-CHIAN

A dish available in Penang, KL, Singapore, and, not surprisingly, Taiwan.

蠔煎 O-CHIAN
[蠔仔煎蛋 HOU-CHAI JIN-DAAN]


A dozen large fresh oysters, shucked.
Two TBS rice flour.
One TBS cornflour.
Half a cup (eight TBS) water.
Three cloves garlic, minced.
Three eggs, beaten.
One TBS sherry or rice wine.
One TBS soy sauce (regular or ketjap manis).
Generous pinch of ground white pepper.
Some minced chives and cilantro.
Oil.

Rinse the oysters in cold water, making sure to remove all shell fragments, and pat dry. Beat the eggs with the white pepper sprinkled in.
Mix cornflour and rice flour, pour in the water slowly while stirring to make a fairly thin batter. Gild the garlic in your skillet add the rice wine to seethe, and remove to a small plate. Add more oil to the pan, and when it's hot, pour in the thin batter and cook briefly till half set before adding the beaten eggs. When the omelette is semi-firmed but still deliquescious, add the oysters and garlic, drizzle the soy sauce over, and loosen the omelette with a spatula. Cook a few seconds longer, then garnish liberally with the minced chives and cilantro, and decant to a plate.


Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hokkien-oyster-omelette.html.