Orh Luak — Crispy Oyster Omelette

Ingredients

• 12 fresh shucked oysters, drained
• ⅔ cup sweet potato starch
• 3 tbsp rice flour
• 1 cup water
• 4 eggs, beaten
• 5 tbsp neutral oil, or lard
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp white pepper
• 3 tbsp cilantro, chopped
• 3 tbsp chili-garlic sauce with lime, to serve

Method

1. Whisk the sweet potato starch, rice flour, water, and a pinch of salt into a thin slurry and let it sit 10 minutes, then stir again just before using — it separates fast.
2. Heat 3 tbsp of the oil in a wok over high until it shimmers, then pour in the starch slurry and spread it thin. Let it set undisturbed for 2 minutes until translucent and blistered underneath.
3. Break it up roughly with the spatula into big shards — you want crisp edges and soft, gluey middles coexisting.
4. Push the shards to one side, add the remaining oil and garlic, then pour in the eggs and let them set for 30 seconds before folding everything together.
5. Scatter the oysters over, season with fish sauce and white pepper, and cook just 60–90 seconds until their edges ruffle. Overcooked oysters turn to erasers.
6. Slide onto a plate, top with cilantro, and serve with the chili-lime sauce.