Hei Luat (Shrimp Omelette)
ED: If I was stranded on Singapore island and had to choose one dish to eat forever one of the first dishes i would prolly think of would be Orh Luat! (Oyster Omelette). The textures or crusty egg flour bits contrasting smooth gooey starch swimming around your mouth as oysters goes “SWOOSH” as they burst releasing waves of flavours which sweeps you away like the sea is truly sensational! Orh Luat is definitely one of the big shots in the unbeatable firepower of Singapore’s local foods arsenal. This dish is of a Teochew/Fujian origin, which is popular in place with Teochew/Fujian influences such as Taiwan, Malaysia and Singapore. My entire family happens to be Teochew and this recipe is passed down from great granny all the way to me, and I’m gonna teach you how to create this hawker favourite in your very own kitchen. (;
- Small Oysters/Shrimps
- Potato Starch
- Sambal Blachan
- Garlic (Chopped)
- Fish Sauce
- Coriander & Spring Onions
- Coat shrimps/oysters with a little corn flour. In a bowl, add water and potato starch to form a watery batter.*
- Heat a cast iron pan (or regular or non stick pan) with about 1 1/2 tbs of cooking oil till hot to season the pan. Lower the heat and add batter to coat the pan. Crack in an egg and stir in to combine.
- Push starch and egg mixture aside off the heat to let it sit and crisp up. Sweat the garlic and sambal blachan with a little oil.
- Add shrimps/oysters and turn up heat to high and cook the shrimps/oysters. Squeeze fish sauce around the pan and toss everything together to combine. Mix in coriander and spring onions.
- Serve with more coriander and spring onions and with a spicy chili lime sauce.
*For the batter, cook a tsp of it to check the consistency before hand.