I couldn’t find cheap oysters anywhere in the supermarkets; neither do I want to be cheated to buy daylight -obbing groceries in Tiong Bahru Market again. So I resorted to using prawns to replace the oysters that are commonly used in this traditional Hokkien dish, hence the self-named dish.
* ‘Orh‘ = ‘oyster‘
* ‘Jian‘ = ‘fried‘
==> ‘Fried Prawn Omelette’ in essence
- Sweet potato flour: 110g
- Plain flour (optional): 1/2 tbsp
- Rice flour (optional): 1 tbsp
- Salt: 1 tsp
- Water: 250ml
- Frying oil: 1 tbsp + 1 tsp
- Eggs: 2, lightly beaten
- Fresh small prawns: 15, washed and peeled
- Fish sauce: 2 tsp
- Chilli: 1 tbsp
- Pepper: to taste
- Small lemon: 1/2
- Coriander leaves: to garnish
- Mix sweet potato flour, plain flour, rice flour, salt and water together. Stir till no more lumps appear.
- Heat up 1 tbsp oil in wok. Pour 1 scoop of batter into wok to form a thin layer.
- Pour beaten eggs onto the batter after you see white bubbles forming on the batter.
- When the runny mixture has firmed up (you’ll be able to see the omelette turning golden brown at the edges) slice it up and push to one side of the wok.
- Add 1 tsp oil in wok to fry the prawns. Add fish sauce and stir-fry 1 min.
- Mix prawns with omelette. Add chilli and pepper to mixture and stir-fry.
- Squeeze juice of 1/2 a lemon onto mixture and give it a quick stir. Switch off the heat and dish onto serving plate.
- Top with coriander leaves to garnish before serving.
- Do not pour too much batter into the wok each time as the batter will be cooked unevenly; the bottom layer will become overcooked and stick to the pan.
- Best served with oysters instead of prawns, but prawns that are fresh enough will help to make up for the loss of the original taste.