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:Â FotoosVanRobin