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.  It is delicious with Yang Chow fried rice.

Ingredients:

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. Sauté

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: FotoosVanRobin