A crispy-edged, starchy omelette loaded with plump fresh oysters, bound by a tapioca starch batter that creates a unique contrast of crispy and gooey textures, served with tangy chili sauce.
Ingredients
200g fresh small oysters, cleaned
3 eggs
3 tbsp tapioca starch
2 tbsp rice flour
80ml water
2 stalks garlic chives, cut into 3cm pieces
3 cloves garlic, minced
3 tbsp vegetable oil
White pepper
Chili sauce: 4 tbsp sweet chili sauce, 1 tbsp lime juice, 1 clove garlic minced
Instructions
1Mix tapioca starch, rice flour, and water into a smooth batter.
2Heat oil on a flat griddle or wide skillet over high heat. Add garlic, fry briefly.
3Spread oysters across the griddle, cook for 1 minute until edges start to firm.
4Pour the starch batter over the oysters, let it spread and crisp at the edges for 2 minutes.
5Crack eggs over the top, break yolks, and let them set slightly before folding the omelette.
6Scatter garlic chives, flip or fold, cook until the edges are crispy but the centre remains slightly gooey.
7Serve with sweet chili dipping sauce.
Did You Know?
The key to a great orh luak is the contrast between the crispy starch edges and the gooey centre — hawkers who achieve this texture balance are revered.