Oyster Cake or Oyster omelette is a Chinese dish served in most restaurants. It originated from Teochew/Fujian, China, but it is famous all over Asia. Unlike other omelettes, the starch gives it a sticky and chewy texture. It is one of my personal favorites.Â It is delicious with Yang Chow fried rice.
30 fresh oysters (small ones)
110g sweet potato flour
250 ml water
1 tsp salt
2 large eggs
2 tbsp chopped spring onions
1 tbsp chopped chives
4 tbsp oil
5 cloves garlic, crushed
2 shallots, finely chopped
Salt and pepper to taste
Fish sauce (optional)
Clean oysters and remove them from the shells; soak in water. If you are using shelled oysters or canned ones, rinse them with water and soak for a few minutes.
In a bowl, beat the eggs. Add the potato flour, water, salt, pepper and a dash of fish sauce to make a batter. Set aside.
In a non-stick pan or wok, heat the oil under medium heat. SautÃ©
the garlic, shallots, chives and oysters for 3-5 minutes until the vegetables wilt. Pour in the batter and fry for another 5 minutes or until the eggs become light brown and set.
Transfer to a plate and garnish with spring onions. Serve warm and eat with fried rice.
Photo Courtesy Of:Â FotoosVanRobin