By The Weekly
August 7, 2018
Lee Boon Seng, Executive Chef at The Spot elevates this humble hawker dish with contemporary European techniques.
PORK LARD & DRIED OYSTER “SHELL”
FERMENTED CHILLI SAUCE
1In a stock pot, boil the pork skin in water and rice wine vinegar until the skin is cooked through (it should be completely soft). Remove from pot and discard the water
2In a blender, combine the cooked pork skin with the rest of the ingredients until a smooth paste consistency is achieved.
3Pre-heat a non-stick pan in a 100 to 120°C oven. The cooking surface of the pan should be just hot enough that a drop of water will boil off .
4Spread a thin layer of the paste, and pan-fry on slow heat until crispy. There should be enough paste to create four “shells”. The shells can be made ahead and stored in an airtight container, till ready for assembling of dish.
5Combine all ingredients in a sauce pan and reduce on low heat, stirring occasionally. When the sauce is reduced by ⅓, remove from heat and set aside, till ready for assembling of dish.
6Open the shell and clean the oyster by rinsing with a little ice water. Try not to lose too much of the oyster’s natural juices and ensure the fl esh stays within the shell. Close the shell.
7Beat the egg white with a kitchen mixer and gently fold in sea salt. Spread a thick and even layer of the salted meringue over the clean oysters.
8Bake in oven at 220 C for 7 to 8 mins. Remove from oven and set aside. Gently keep the oysters warm.
1Prepare when ready to eat. Whisk eggs, fi sh sauce, milk, cream and pepper until well-blended.
2Heat butter in a pan on low heat, then slide egg mixture into the pan.
3Staying on low heat, slowly cook the egg mixture until it thickens. To ensure perfect eggs, use a silicone spatula or wooden spoon to fold or stir the eggs every few seconds.
4Fold in chopped chives just as the eggs are starting to set and then immediately remove from heat. The eggs should still be moist when they are removed from the heat. They should not be too “done” as they will continue to cook from the residual heat.
5Crack open the salted meringue, remove oyster fl esh from shell, and set aside. Discard the meringue but keep the shell.
6Scoop a spoonful of the scrambled eggs onto the oyster shell.
7Cover the oyster fl esh with the fermented chilli sauce, then place on top of scrambled eggs.
8Top with ikura, sago and micro-cress. Drizzle coriander oil across. Serve immediately with the Pork Lard & Dried Oyster “Shell”.