Chinese food is all about texture.  The chewy starch juxtapose the fluffy egg and smooth, slimy texture of the oysters as you slide them down your throat.  I must admit, the slippery mouth feel is an acquired taste.  A hawker store favorite in Chinese communities in Malaysia, Singapore and Taiwan, the dish makes a great entree with all the goodness of eggs and oysters.

Chef’s tip: Starch cooks translucent.  The minute it turns clear, it no longer taste powdery.

6 eggs
½ teaspoon kosher salt

Batter
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon Chinese wine
½ teaspoon white pepper
2 tablespoon tapioca/ potato starch
1 tablespoon rice flour
8 tablespoons water
½ teaspoon kosher salt

3 tablespoons canola oil
3 cloves garlic, minced
½ cup cilantro leaves
White pepper

½ cup green onions, chopped
12 oysters, shucked, drained
1 Tablespoon fish sauce

1.    Whisk the eggs with salt. Set aside.
2.    In another bowl, whisk batter ingredients together.
3.    Heat a large non stick pan over medium heat until hot.
4.    Add  2 tablespoons oil, followed by the batter and cook for a  minute until translucent, stirring continuously
5.    Pour in the eggs, allow the eggs to cook for half a minute, then stir inwards to let the runny eggs go to the bottom of the pan to make an omelet
6.    When eggs have somewhat thickened, make a whole in the center
7.    Add 1 tablespoon oil, the minced garlic and fry for a 10 seconds until the garlic is fragrant
8.    Add in the oysters and the seasoning mixture.  Sprinkle in chopped green onions.
9.    Stir the eggs over the oyster mixture.  Drizzle on fish sauce.
11.    Garnish with cilantro leaves, sprinkle with more white pepper and serve with Chili Garlic Sauce

Serves: 6

Tags: Chinese, Malaysian, street foods