← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 150 g small fresh oysters, shucked, rinsed gently and drained
• 4 tbsp sweet potato starch or tapioca starch
• 1 tbsp Rice flour
• 100 ml Water
• ¼ tsp Salt
• 3 Eggs, beaten with 1 tsp fish sauce and a pinch of white pepper
• 4 tbsp lard or neutral oil
• 3 cloves Garlic, finely chopped
• 2 Spring onion, chopped
• 1 handful Coriander (cilantro), leaves picked
• 3 tbsp chilli sauce
• 1 lime or 2 calamansi, juiced

Method

1. Whisk the starch, rice flour, water and salt into a smooth, thin batter. Mix the chilli sauce and lime juice for the dip.
2. Heat 3 tbsp of the oil in a large frying pan or wok over high heat until shimmering. Stir the batter and pour it in, spreading it out; fry for 2–3 min until the base is crisp and the top turns from white to translucent.
3. Break the starch pancake into large pieces with a spatula. Pour the beaten eggs over and around it, add the rest of the oil at the edges and leave for 1 minute until the egg sets underneath.
4. Flip the pieces in sections and push them aside. Add the garlic to the space for 30 seconds, then add the oysters and toss everything together for 30–60 seconds, just until the oysters plump up and are hot through.
5. Slide onto a plate, scatter with spring onion and coriander, and serve at once with the chilli-lime dip.

Tips

• Buy oysters from a trusted fishmonger and cook them until hot through; people who are pregnant or have weak immunity should avoid lightly cooked shellfish.
• High heat and plenty of oil give the crisp, lacy edges; a non-stick pan helps at home.
• Some bottled chilli sauces contain wheat; check the label (or use a gluten-free brand) if you need the dish gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Nomadette What To Cook Today The Meatmen