Fried Oyster Omelette (Or Luak/Or Chien)

Method11 steps · about 30 min

1. 1

   Step 1: Check the fresh shucked oysters (12 medium) and carefully remove any shell fragments or gritty remnants. Drain and pat dry without washing raw seafood. Keep covered and refrigerated at 4°C (40°F) or below until needed.

   Uses 12 medium fresh shucked oysters

2. 2

   Step 2: Crack the four eggs into a bowl. Add the 2–2½ tsp fish sauce and a dash of pepper, then whisk together. Keep the mixture cold while preparing the other ingredients.

   Uses 4 large eggs · 2–2½ tsp fish sauce, for the egg mixture · A dash of pepper, for the egg mixture

3. 3

   Step 3: In a separate bowl, mix the sweet potato flour (2 tbsp), rice flour (1 tbsp), pinch of salt and 125 ml batter water until evenly combined.

   Uses 2 tbsp sweet potato flour · 1 tbsp rice flour · 1 pinch salt, for the batter · 125 ml water, for the batter

4. 4

   Step 4: Have the 1 tsp finely chopped garlic and the selected 1 tsp chopped chilli or ready chilli paste prepared before heating the pan.

   Uses 1 tsp finely chopped garlic · 1 tsp finely chopped fresh chilli; alternatively use 1 tsp ready chilli paste

5. 5

   Step 5: Wash and drain the spring onions (2 stalks), then cut into small pieces. If using the parsley (1 bunch) garnish, wash and drain it too, ready to add after cooking.

   Uses 2 stalks spring onion · 1 bunch parsley, for optional garnish · Water, as needed to wash the spring onions and optional parsley

6. 6

   Step 6: Heat 3 tbsp of the cooking oil in a large non-stick frying pan over high heat.

   Uses 3 tbsp cooking oil, for the pancake

7. 7

   Step 7: Stir the prepared batter again. Ladle it a little at a time over the hot pan, spreading it into a thin pancake. Cook until it sets and turns golden.

   Uses Hot pan and pancake oil · Mixed flour batter

8. 8

   Step 8: Reserve one quarter of the whisked egg mixture in its bowl. Pour the other three quarters over the flour pancake and cook until the underside turns lightly brown and the egg is nearly set.

   Uses Set golden flour pancake and pan oil · Three quarters of the whisked egg, fish sauce and pepper mixture

9. 9

   Step 9: Make a well in the centre of the omelette. Add the remaining 2 tbsp cooking oil and the prepared garlic and selected chilli. Fry briefly until fragrant, watching closely to avoid burning.

   Uses Only the nearly set omelette, excluding the separately reserved egg mixture · 2 tbsp cooking oil, for the oyster stage · Prepared garlic and the one selected chilli option

10. 10

    Step 10: Add the drained oysters and prepared spring onions, then pour the reserved quarter of the egg mixture over them. Turn and stir-fry until the oysters are cooked through to at least 63°C (145°F) and the egg is set throughout, with the egg mixture reaching 71°C (160°F). Remove from the heat once fully cooked.

    Uses Omelette and fragrant oyster-stage oil and aromatics · Only inspected, drained shucked oysters, excluding drained liquid · Only washed and chopped spring onions, excluding water and optional parsley · The reserved quarter of the whisked egg, fish sauce and pepper mixture

11. 11

    Step 11: Break the cooked omelette into large chunks with a spatula and transfer to a serving plate. Garnish with some of the prepared parsley if desired, and serve hot with optional ready chilli sauce.

    Uses Cooked oyster omelette · Only some of the washed optional parsley, excluding spring onions and wash water · Ready chilli sauce, to serve, optional