The prefect marriage of just-cooked-to-perfection oysters, eggs, a somewhat crisp finish of the flour and starch mixture is what to expect from this dish.
8 - 10 large fresh oysters or 1/2 lb frozen oysters
2 tbsp tapioca starch
1 tbsp rice flour
8 tbsp water
1 tbsp oil
2 cloves garlic, finely chopped
3 whole eggs, beaten
1 tbsp light soya sauce
1 tbsp chinese wine
Ground white pepper
Sprigs of cilantro and chopped spring onions for garnishing
Wash the oysters and drain well.
Mix both tapioca starch and rice flour together with the water to ake a very thin batter.
Heat a large heavy frying pan until very hot and add oil.
Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
When the eggs are almost set , make a hole in the center by pushing the egg and batter mixture to the side of the pan.
Pour in a little more oil and fry the garlic for a few seconds.
Mix, then season with soya sauce, chinese wine and pepper.
Add oysters and cook just long enough to heat through.
Garnish and serve immediately accompanied by Chili Sambal.
10 bird's eye chilies, chopped
20 red chillies, chopped
10 cloves garlic
1/2 cup oil
2 tbsp tomato paste
1 tbsp dried prawns, soaked and pound or blend
5 tbsp lime juice
1 tbsp sugar
Salt and pepper to taste
Pound and blend the chilies and garlic to obtain a fine paste using all the oil to keep the blades turning.
Pour blended ingredients into a large microwaveable bowl and add in tomato paste & dried prawns.
Cook on high for 5 minutes and continue to cook until the chili is fragrant.
Add in lime juice and sugar, then season with salt and pepper to taste.
Allow to cool.