在娘家的時(shí)候每每和家人出去美食中心吃飯,，爸爸就會(huì)點(diǎn)一盤蠔煎和大家分著吃。是我們一家大小都很喜歡的一道美食,。

家鄉(xiāng)的蠔煎用的蠔是新鮮的小生蠔,，在美國我只買得到大生蠔，這次買的還是打折的冷凍生蠔,，做出來的蠔煎味道卻一點(diǎn)都不差噢,！

正宗的蠔烙/蠔煎用的是蒜苗而不是蔥花，剛好院子里種了些蒜苗,，就剪了一小把做蠔煎,，自己種的就是好吃哦！

When I was young, whenever my parents bring us out for dinner at the hawker center, dad will always order this Oyster Omelette for the family to share, a very good side dish to go with noodle or rice dishes.

I bought two packets of frozen oysters from the Korean supermarket not long ago with this dish in mind, with the garlic I planted in my front yard finally growing tall enough for harvest, I made this omelette for brunch and hubby and I both enjoyed it very much!

Note: The original recipe for this omelette is to use garlic green instead of spring onion.

材料：(可做兩份)

200 克 生蠔

2-3 根 蒜苗

2 只雞蛋

2-3 大勺 紅薯/地瓜粉

1 小勺 食油

1/2 小勺 魚露  Nam pla

1/4 小勺 胡椒粉

幾根 香菜/芫荽 （切段）

1-2 片 青檸/酸柑

Ingredients：(Makes two plates)

200 g of Oyster

2-3 Green Garlic Leaves

2 eggs

2-3 tbsp of Sweet Potato Starch

1 tsp of cooking oil

1/2 tsp of Fish sauce / Nam pla

1/4 tsp of white pepper powder

1 small bunch of Cilantro

1-2 pieces of lime/calamansi

1. 把生蠔輕柔地洗凈瀝干,，別把水份瀝太干了,，留點(diǎn)水份待會(huì)可以兌紅薯粉。如果用的是冷凍生蠔需先解凍,。

2. 洗凈的生蠔放碗里加入魚露,、胡椒粉,、紅薯粉和一小勺的食油拌勻。

3. 把青蒜切碎加入,，沒有青蒜的可以用蔥花代替,。拌勻備用。

4. 平底鍋里中火熱上一小勺食油,，把一半的面糊倒入用鏟子鋪開,，越薄越好。加蓋煎2分鐘至底部焦脆,。

5. 把兩只雞蛋打散,，把煎好的蠔餅稍微提起來把雞蛋灌一點(diǎn)到底部再倒一點(diǎn)到面上，這樣雞蛋和蠔餅可以更好的融合,，賣相更好,。

6. 再灑點(diǎn)食油開高火把蠔烙煎熟即可盛到盤子里，加點(diǎn)切段的香菜,，準(zhǔn)備好沾醬即可開吃,。也可擠一點(diǎn)檸檬汁吃，更清爽,。

注：我喜歡吃嫩點(diǎn)的蠔,，所以我家的蠔煎一般只煎一面，喜歡吃焦一點(diǎn)的朋友可以翻面兩面煎了吃,。

蠔煎的沾醬我只是把冰箱里現(xiàn)有的自制海南雞飯辣椒醬和泰式甜辣醬混勻加點(diǎn)熱水,，味道就剛剛好了，沒有的朋友可以切點(diǎn)小米辣和魚露沾著吃,！

1. Thaw and clean the oyster gently ( do not over clean the oyster that it may lose its sweetness), slightly drain and set aside, it is ok to still have some liquid with the oyster.

2. Add fish sauce, white pepper powder and sweet potato starch and 1 tsp of oil to the oyster.

3. Add the chopped green onion/spring onion to the oyster, mix well.

4. Heat a skillet at medium heat with a little oil, around 1 tsp, spread half of the oyster batter over the skillet, as thinly as you can. Cover with lid and cook for about 2 min until the underside of the starch browned a little

5. Beat/whisk the egg, and pour half of the egg over the oyster, you can lightly lift the cooked oysters pan cake and pour some eggs underneath so that the omelette will look better.

6. Drizzle a little more oil and cook the omelette until fully cooked, I do not flipped mine, for I prefer my oysters to stay tender. If you like you can flip and cook the other side of the omelette.

Add some chopped cilantro and squeeze a little lime juice over the omelette before serving.

Note：For the dipping sauce, I simply mix my homemade Hainanese Chicken Rice Chili and  Thai Sweet Chili and it turned out just perfect!