Friday 8 May 2015

Homemade Oyster Omelette 蠔煎(prawn version). 蚵仔煎

Was crazy over Taiwan food. Came back from Taiwan, started to try cooking new dish on my own. I like Oyster Omelette, however,  I do not have oyster in my fridge, so I replaced oyster with prawn which I found in my fridge. It tastes equally good.

For Oyster Omelette, I prefer the Singapore style. Which is without the brown sweet sauce. I prefer eating this dish with my mum-in-law sambal chilli. This goes very well with chilli sauce. 

2 big prawns. 
1/2 cup sweet potato flour(next time substitute 1/2 with corn/tapioca flour)
1/2 cup water
1 tsp fish sauce(can add to 2tsp)*
1/4 chicken powder
1 tsp fish sauce
Dash of pepper
1 egg
2-3 leaves of endives

Some oil for frying

1. Remove prawn shell and remove "waste" at the back of prawn. Rinse. Cut into small pieces.  Season with some salt and pepper. Set aside.

2. Rinse and cut endives into small pieces and set aside.

3. Sift flour to get rid of some dirt in the flour. You may omit this step.

4. Pour flour in a medium size bowl. Add water,chicken powder, fish sauce and pepper.  Mix it well.

5. Use a non-stick pan on medium fire. Let the pan heat up a bit(few sec).  Add about 1 tablespoon of oil. I used olive oil. Pour in above step 4. Let it fry for a while (30 sec) like you fry sunny side up. When there is lesser liquid,  add egg. Follow by prawns. Top with endives.  Pan fry for another 30sec - a min or when the base turn translucent and light brown. Flip the pancake and fry the other side.  The pancake is a little soft compare to western pancake. Do it slowly,  you will be able to flip it. Pan fry for another 30sec to a minute or until flour mixture turn translucent and light brown. Flip again. Off fire. Remove from frying pan. Serve with sambal chilli. 

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