Clam Omelette

Clam Omelette

I have been thinking about our Oyster Omelettes back home. Those evenings when I was a kid in Toa Payoh and dad bringing us to the nearby hawker centre for supper. I don't like oysters, but I sure like the oyster omelette, its oily gooey gluey goodness. So I substituted with clams and made a Clam Omelette for my lunch today. But I was distracted by my Beef Rendang and overcooked my omelette without having it crispy. Failure.

Clam Omelette :

1 Tbsp Rice flour

2 Tbsp Tapioca or sweet potato starch

7 Tbsp liquid from drained clams + 1 Tbsp water

65g Clams

2 Garlic cloves (minced)

3 Eggs

1 Chilli padi

1 Tbsp light soy sauce

1 Tbsp Chinese cooking wine

1/4 Tsp Sesame Oil

Fresh Coriander leaves

Mix the flour, starch and liquid into a batter. Heat some oil in the frying pan and pour the batter onto it.

Once the bottom of the batter is cooked, break the eggs into the pan one at a time and stir roughly.

Push the egg batter aside, add some more oil into the pan and fry the garlic, chilli and chopped coriander leaves till fragrant.

Place the clams (marinated in the sauces and wine) on top of the omelette, cook for a minute and mix everything together.

You usually serve the omelette with a chilli sauce, but since I dislike chilli sauces, I ate mine with a bit of curry. I think the amount of oil used helps to determine the crispiness of the omelette. I probably didn't use enough. My sister said it looked gross.