Fried Egg Oyster

Fried Egg Oyster is a snack both in South East Asia and Taiwan however each has its own variation. Both Malaysia and Singapore serve this dish with sour chilli sauce (vinegar) but in Taiwan it serve with sweet sauce. 

Apparently Taiwanese doesn't like Singapore Fried Egg Oyster and likewise Singaporean doesn't quite like Taiwanese Fried Oyster that include myself. 

We are use to eating oyster with tangy sourness just like fresh oyster with a squeeze of lemon and Tabasco. My kids love this dish so here is a recipe for them. 

INGREDIENT

• 2 tbsp Tapioca / Potato powder (or just Tapioca)
• 300ml Water
• 2 Eggs
• Fish Sauce
• Fresh Oysters and prawns (option)
• Fresh Parsley 
• Spring Onion
• Oil

PREPARATION

Mix Tapioca / Potato Powder with water and stir well

Crack 2 eggs in a bowl and add 2 table spoon (tbsp) of starch mix with one (teaspoon) tsp of fish sauce and lightly beat it up 

Add oil in flat fry pan (make sure the oil covers most of the pan surface). Once the oil is heated up add Tapioca  mix and cover the surface of the pan with high heat.

One the edges or the bottom of the mix starts to brown and the eggs mix and spread it around the pan.

One the egg starts to cook, add prawns and turn over the mix and fry the other surface.  

Once the bottom side starts to brown, chopped up into pieces and put it a side of the pan. Add more tapioca starch.  

Bring heat to low and add some tapioca with the oyster. Add more oil if necessary and fry for 30 seconds. We do not want to over-cook the oysters.

Mix the oysters with the Egg mix, add fish sauce and fry till brown but leave some gluey starch from the oysters mix. Add spring onion and fry for 20 sec.

Add fresh parsley and ready to serve

A slight gluey texture goes well with the fried eggs

Since I do not have the chili mix, I substitute with Tabasco and it goes very well with this dish.