Oyster Egg Pancake Chaozhou style - crispy or luak

Or Luak (pronounced : oh luark) is what many overseas Chinese whose ancestors originate in the southern coastal cities pine for. You may be able to get pretty good char kway teow and Hokkien noodles in restaurants all over the world but oyster pancake / omelette that is cooked to perfection are usually disappointing if they do offer this dish on the menu.

The most important criteria of a great tasting or luak pancake must be crispy on the outside. The omelette should be slightly fluffy and chock full of fresh succulent oysters. Never use canned, bottled or dried oysters!

SECRETS

1. Crispy Batter : a mixture of flours with water and coat the oysters evenly.

2. Egg : beat 4 to 6 free range eggs and season with a little salt.

3. Seasoning : pepper, fish sauce, oyster sauce, shaoxing wine.

4. Heat control : Alternate between high, moderate heat when frying the oyster, batter and egg mixture. Flip over and turn on to high heat to scorch the other side of the omelette.

Garnish with cut spring onion and coriander leaves.
Dip into pounded chilli paste made from ground fresh chilli and garlic and mix with vinegar and sugar.

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