My friend, Brenda Lim’s aunt has just told
her how she cooked the O luah.
First mix sweet potato flour with water
to get good consistency similar to that of single cream. Sweet potato flour comes in two kinds – one smooth,
really fine grade flour / starch and the other for cooking – rough, like small
pallets. You want to use the rough kind for it tastes better.
Pour a ladle of the sweet potato mixture
/ liquid onto a frying pan which has been heated up with some oil.
Then add one portion of small uncooked prawns, suitable for a person's share on top of the sweet
potato mix. While the batter is being fried, add a beaten duck egg onto
the frying pan. Fry the egg batter with prawns until one side is crispy.
Then scrape the now crispy layer
to one side of the pan. Be ready to add your sweet potato mixture
dipped oysters next into the frying pan and cook the oysters.
Then gather the crispy now cooked egg
crepe from the side of the pan and cover the oysters for the final touch for
that mixed O luah finish. When you get that fragrance oozing from the now mixed
egg oyster crepe, take it up from the pan and serve it on a plate. Add few leaves and fine stalks of coriander
for garnish. Use fish sauce as a dipping sauce.
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