Chao Zhou Style Oyster Omelette

Having dined out and, more often than not, get disappointed with the quality of food in Chinese restuarants, it comes as no surprise that I had started to replicate restaurant food at home. Traditionally, Chao Zhou Style Oyster Omelette uses small oysters, yam flour and duck eggs. I could easily get hold of duck eggs in Costco, but I couldn't find yam flour, so I make do with topioca starch, which I think has a similar texture. I could find frozen small oysters in Chinese supermarkets for £9 a pack but the fishmonger counter is selling big fat juicy live oysters at a mere 60p per piece... It's a no brainer and I happily bought 10 fresh oysters for this omelette.

Serves 2

Ingredients:

1. 10 oysters
2. 2 tablespoons oyster juice
3. 2 duck eggs
4. 1 1/2 tablespoon tapioca starch
5. 2 tablespoons chopped spring onion
6. 1/4 teaspoon white pepper
7. 1 teaspoon fish sauce, plus more to serve as dipping sauce
8. 2 tablespoons chopped coriander, a handful more to garnish
9. 2 tablespoons oil

Method:

• Open the oysters with an oyster knife. Take out the oyster meat carefully and retain the juice in a bowl. Use a spoon to carefully measure out 2 tablespoons of the oyster juice, making sure any grit is left behind. Cut each oyster in half.
• In another bowl, use the oyster juice to dissolve the tapioca starch.
• Beat the duck eggs lightly, and add to the oyster juice starch mixture. Season with fish sauce and white pepper. Add spring onion, chopped coriander and oyster pieces and mix lightly.
• On a high heat, heat up 2 tablespoons of oil in a round frying pan. When the oil is hot, add the omelette mixture. If necessary, use a wooden spoon to scatter the oyster pieces evenly. Let it cook until the edges are brown, then carefully flip the omelette to cook the other side. (If you are afraid of flipping the omelette, slid the omelette to a plate first. Then use one hand to turn over the pan (which is now empty) to cover the plate, then quickly flip the plate using another hand, so that the uncooked side will face downwards in the pan).
• Remove the omelette from the pan carefully, then garnish the omelette with chopped coriander leaves. Serve with fish sauce for dipping.