Lee Boon Seng, Executive Chef at The Spot elevates this humble hawker dish with contemporary European techniques.
PORK LARD & DRIED OYSTER “SHELL”
- 200ml water
- 300g pork skin, cut in 2-cm slices
- 20ml rice wine vinegar
- 80g pork fat
- 80g rice flour
- 5g dried oyster powder or ikan bilis powder
FERMENTED CHILLI SAUCE
- Fermented chilli bean sauce, available from supermarkets
- 140g fermented chilli paste
- 50ml rice wine vinegar
- 80g sugar
- 4 Gillardeau oysters or the freshest European oysters you can get
- 1 egg white
- 40g sea salt
- 5 eggs
- 14g fish sauce
- 70ml milk
- 20ml cream (with a minimum fat content of 35 per cent)
- 10g butter, unsalted
- Milled white peppercorns and chopped chives, to taste
- 10g ikura or salmon roe
- 5g tapioca sago, cooked
- 8ml coriander oil (see Chef’s Tip)
- Micro-cress or micro-flowers, to taste
In 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
In a blender, combine the cooked pork skin with the rest of the ingredients until a smooth paste consistency is achieved.
Pre-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 .
Spread 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.
Combine 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.
Open 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.
Beat 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.
Bake in oven at 220 C for 7 to 8 mins. Remove from oven and set aside. Gently keep the oysters warm.
Prepare when ready to eat. Whisk eggs, fi sh sauce, milk, cream and pepper until well-blended.
Heat butter in a pan on low heat, then slide egg mixture into the pan.
Staying 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.
Fold 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.
Crack open the salted meringue, remove oyster fl esh from shell, and set aside. Discard the meringue but keep the shell.
Scoop a spoonful of the scrambled eggs onto the oyster shell.
Cover the oyster fl esh with the fermented chilli sauce, then place on top of scrambled eggs.
Top with ikura, sago and micro-cress. Drizzle coriander oil across. Serve immediately with the Pork Lard & Dried Oyster “Shell”.