Orh Luak (Singapore Oyster Omelette)

Rinse the oysters in cold water, drain and pat dry on paper. Mix the chilli sauce, vinegar and lime juice for the dip.

Whisk the tapioca starch, rice flour, water and a pinch of salt into a thin batter. Beat the eggs separately with the fish sauce and pepper.

Heat a wide flat pan or wok over high heat with half the lard until smoking. Pour in the batter in a thin layer and let it fry undisturbed 2 minutes until the underside is golden and the edges crisp.

💡 Smoking hot and hands off. The batter has to hit a pan that is hotter than seems safe, and it has to sit still to set the crust. Stir it and you get glue.

Push the batter to one side, add the rest of the lard and the garlic, then pour the eggs over everything. Let them set 30 seconds, then fold and cut through with the spatula into rough pieces.

Scatter the oysters over and cook 45 seconds only, turning once, until they have plumped and their edges just curl.

💡 Forty-five seconds. Oysters cooked for a minute longer shrink to rubber pearls. They should still be almost raw in the centre.

Slide onto a plate, top with coriander and serve at once with the chilli-vinegar dip.