Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette.
80g rice flour
1 tbsp of cornflour
¼ tsp of salt
180ml water
2–3 tbsp of vegetable oil, for frying
10–12 fresh oysters, shucked, drained, and rinsed
3 large eggs, lightly beaten
1 tbsp of soy sauce
1 tbsp of fish sauce
¼ tsp of white pepper
1 green onion, chopped
1 handful of fresh coriander leaves
1 tbsp of ketchup
1 tbsp of Sriracha sauce
1 tsp of oyster sauce
1 tsp of mayonnaise
Method
1.
In a bowl, whisk together the rice flour, cornflour, salt, and water until smooth. This batter will give the omelette a slightly chewy texture.
2.
Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Pour the batter into the skillet, spreading it out evenly to form a thin layer. Let the batter cook for about 1–2 minutes until it begins to set and turn golden at the edges.
3.
Scatter the fresh oysters over the batter, pressing them lightly into the mixture. Pour the beaten eggs over the oysters and batter, tilting the pan slightly to allow the eggs to cover the surface evenly. Let the omelette cook for 3–4 minutes until the eggs are almost set.
4.
Carefully flip the omelette using a spatula (you can also fold it in half) and cook for another 2–3 minutes, until both sides are golden brown and crispy at the edges. Sprinkle with soy sauce, fish sauce, and white pepper.
5.
Slide the omelette onto a serving plate and garnish with chopped green onions and fresh coriander. Make the dipping sauce by mixing together the ketchup, Sriracha sauce, osyter sauce and mayonnaise in a small bowl and serve alongside the omelette.
