serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 duck eggs
- 1 tbsp sweet potato flour
- 2 tbsp chopped spring (green) onion
- ½ tsp fine sea salt
- ¼ tsp ground white pepper
- ½ tsp sesame oil
- 80 ml (⅓ cup) canola oil (or other cooking oil)
- coriander leaves, to serve
Oysters
- 150 g shucked baby oysters (10–15 oysters)
- 1 tsp cornflour
- 1 tsp canola oil (or other cooking oil)
Instructions
- To prepare the oysters, mix together the oysters, cornflour and oil. Gently massage so the liquid from the oysters sticks to the cornflour.
- Bring a medium saucepan of water to the boil. Blanch the oysters for 10 seconds, then remove and drain on paper towel.
- Lightly beat the eggs and sweet potato flour, then add the blanched oysters, spring onion, salt and pepper and sesame oil.
- Heat a medium non-stick frying pan over high heat. When the pan is hot, add the canola oil and swirl to coat the base. Add the oyster and egg mixture, give it a quick mix as if you were making scrambled egg, then stop mixing so you get a nice colour on the egg. Cook for about 2 minutes, then flip the omelette over and cook for another 2 minutes or until golden brown on both sides.
- Transfer to a plate, sprinkle with chopped coriander and serve immediately.
Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
