Oyster Omelette, "Or Luak"

I whipped up this easy one-dish meal as a Sunday lunch treat, seeing that I was having cravings for the hawker centre favourite of Oyster Omelette, which is better known as Or Luak. I modified a recipe featured in the Mar 2007 copy of Simply Her magazine - this is the low oil and healthy version which only has 180 calories per serving but still tastes good!

Serves 2 to 3

1/2 cup oysters (i used frozen)

5 tbsp sweet potato flour

100ml water

1 tbsp light soya sauce (i used fish sauce)

1 tbsp Chinese wine

1/4 tsp salt

dash of pepper

2 spring onions, cut into 3 cm lengths

chopped garlic

2 eggs, lightly beaten

3 sprigs coriander leaves (also known as chinese parsley or yuan sui), chopped

Chilli sauce and a wedge of lime, to serve (i used nandos hot sauce)

Season oysters with a splash of Chinese wine. Mix sweet potato flour, water, light soya sauce, salt, Chinese wine and pepper. Heat oil in large non-stick pan over a very hot fire, and saute garlic. Pour in sweet potato flour mixture, and wait for about 20 seconds or longer, until flour mixture becomes crisp at edges. Crack eggs over. When eggs are set, add oysters and spring onions. After 10 seconds, stir and break up omelette. Serve garnished with coriander and squeeze the lime over.

N.B. Use a large pan and hot fire, to ensure that the sweet potato mixture is spread thinly and can crisp well.