Oyster Omelette Pancake

– OR LUAK –

SINGAPORE

It is rare to see recipes involving oysters that go beyond a squeeze of lemon and a noisy slurp down your throat. Some would argue that anything more would taint the briny flavour and tender texture of a fresh, quivering oyster; but I actually prefer my oysters licked with a bit of heat – just enough to warm them through, but not cook them. Or luak is a Singaporean hawker classic that proves just that. A tapioca and rice flour pancake is scrambled with eggs until golden and fragrant, then tossed very briefly with oysters – creating a perfect combination of chewy, crispy and soft textures. Even though the oysters are only in touch with the rest of the ingredients for a few seconds, the flavour they add to the dish is striking.

Serves 1–2
To serve
  1. Mix the tapioca starch and rice flour with a pinch of salt. Stir in the water to make a thin batter and set aside. Beat the eggs with the fish sauce.
  2. Put half the oil into a wok or frying pan set over a high heat. Once the oil is smoking hot, stir the batter again and pour half into the wok or pan. Let it set before pouring in the beaten eggs. Once the eggs are almost set, scramble them with the tapioca rice batter and cook until crisp. Break the omelette pancake up and push to the sides of the pan.
  3. Add the remaining oil to the centre of the pan, and fry the garlic until fragrant. Dip the oysters into the remaining batter and drop into the pan along with a dash of pepper. Toss for a few seconds with the rest of the ingredients in the wok. Be careful not to overcook; you only want to heat the oysters through.
  4. Dish up immediately, with a sprinkling of fresh coriander. Stir a squeeze of lime juice into the chilli garlic ginger sauce, adjusting to taste, and serve alongside the omelette.