continuing on my quest for the starchy orh luah (蚝烙), i bought sweet potato flour from sheng shiong after my passable first attempt on orh jian (蚝煎) – crispy oyster egg.
this time i tried a smaller portion, so i used only 1 heap tablespoon sweet potato flour & mixed about 30ml water, adding 1 teaspoon fish sauce & some white pepper(& i would add some chopped spring onions if i have). i used only 1 egg, beating well & adding 1/2 teaspoon fish sauce & some pepper.
i added 3 tablespoon oil & make sure the pan is totally greased, then i spread the sweet potato flour mixture over the pan on low fire. the difference c/w cornflour is that you see the familiar light transparent batter (whereas cornflour batter is opaque). somehow just the familiar look made it feel delicious. haha. 🙂
i then added the egg & 1 tablespoon of chilli paste & spread with the egg. then i turned fire to high to crisp the egg starch mixture, used the spatula to break up into smaller pieces & pushed to 1 side while i added the oysters. i cooked the oysters for (say) 2minutes making sure it was cooked but not overcooked (it would shrink & become tougher if overcooked).
i would probably need to tweak a bit & do proper garnishing with coriander, but this preparation was nearly there in producing a good oyster omelette, certainly it tasted better than the average hawker stalls. 🙂