Oyster Omelette (Orh Lua)

Ingredients

• about 225 g Oysters
• 1/4 cup Tapioca Starch
• 1 tablespoon Rice Flour
• 3 large Eggs
• 2 tablespoons Garlic Chives
• 1 tablespoon Fish Sauce
• 1/4 teaspoon White Pepper
• 3 tablespoons Lard or Vegetable Oil
• 1 tablespoon Chili Garlic Sauce (soy-free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup tapioca starch and 1 tablespoon rice flour. Add 1/2 cup of water and whisk until smooth, forming a thin batter. Stir in the 1 tablespoon fish sauce and 1/4 teaspoon white pepper.
2. 2In a separate small bowl, lightly beat the 3 large eggs. Stir in the 2 tablespoons garlic chives.
3. 3Heat 1 tablespoon of the 3 tablespoons lard or vegetable oil in a 25.4 cm non-stick skillet over high heat until shimmering, about 204.4°C (200°C).
4. 4Add the about 225 g oysters to the batter and stir gently to coat them evenly.
5. 5Pour the oyster and batter mixture into the hot skillet, spreading it out into an even layer. Cook for 2 to 3 minutes, or until the edges begin to look set and slightly crispy.
6. 6Carefully pour the beaten eggs with garlic chives over the oyster and batter mixture in the skillet. Continue to cook for another 3 to 4 minutes, or until the eggs are mostly set and the underside of the omelette is golden brown and crispy.
7. 7Add the remaining 2 tablespoons of lard or vegetable oil to the skillet around the edges of the omelette if needed for crisping. Flip the omelette carefully and cook for another 2 to 3 minutes until the other side is also golden brown and crispy. The omelette is done when it is heated through and has a crispy exterior.
8. 8Slide the finished omelette onto a plate. Serve immediately with the 1 tablespoon chili garlic sauce on the side.

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