"The oyster sauce is extremely versatile and keeps well," says Dunn. "Use it for everything from enhancing meat braises and stir-fries to smearing on crostini as the base of canapés."
- 50 gm butter, coarsely chopped
- 4 eggs
- 2 tbsp pouring cream
- 8 oysters
- 2 spring onions, thinly sliced
- 250 gm shucked oysters and their juice (about 12)
- To taste: light soy sauce
- 2 tsp dark soy sauce
- 1For oyster sauce, drain oysters, reserving liquid. Finely chop oysters, place in a small saucepan with 1 tbsp water and reserved liquid and bring to the boil. Reduce heat, cover and simmer for about 10 minutes. Remove from heat, add 1 tsp sea salt, cool completely, then purée in a blender until smooth. Measure and add 2 tbsp light soy sauce to each 125ml (½ cup). Add dark soy sauce and bring to the boil. Reduce heat and simmer gently for about 7 minutes until a thick consistency. Cool, then pour into a sterilised jar. Seal and refrigerate. Makes about 60ml. This sauce keeps for several weeks.
- 2Heat butter in a small frying pan over medium heat until foamy. Whisk together eggs and cream in a small bowl and season with salt. Add to frying pan and, using a fork, scrape set mixture from the sides into the centre of the pan until mixture is almost set, scatter oysters and spring onions over omelette and fold in half then turn onto plate, drizzle with oyster sauce and serve hot.
Hot tip Baby oysters are traditionally preferred in South East Asian oyster omelettes (or luak), so seek out a smaller variety such as Sydney rock oysters.
Drink Suggestion: Aged koshu sake. Drink suggestion by Max Allen