How To Cook Oyster Omelette | Orh Luak Recipe

Oysters are saltwater bivalve mollusks that live in marine habitats such as bays and oceans. They are a vital part of the ecosystem, filtering pollutants out of the water and providing habitats for other species, such as barnacles and mussels. There are many different types of oysters and their briny and flavourful meat is considered a delicacy around the world.
The oyster omelette, as known as 蚵仔煎, 蚵煎or 蚝烙 (orh luak)is a dish of Hokkien and Teochew origin that is renowned for its savory flavour in its native Chaoshan and Minnan region, along with Taiwan and many parts of Southeast Asia such as the Philippines, Thailand, Malaysia and Singapore due to the influence of the Hokkien and Teochew diaspora. Variations of the dish exist in some southern regions of China.
Orh Luak Recipe for 2 persons:
Oysters - 10-15 pieces (Frozen is OK)
Batter Recipe:
Tapioca Flour 30g estimate 3 tablespoons
Rice Flour 10g estimate 1 tablespoon
One small pinch of salt
100ml of water

Mixture A Recipe:
Fish Sauce x 3 tablespoons
Hwa Tiao Wine x 3 tablespoons

Egg x 2 (Add one tablespoon of Mixture A)

Chilli Sauce Recipe:
Garlic Chilli Sauce - 1.5 tablespoons
White Vinegar - 1.5 tablespoons

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Knives from Hocho Knife
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