Clam Omelette (Lala Chian)

Tested Recipe with Slight Adjustment Adapted from Ricky Ng



Ingredients A:

200g lala meat (small white clams)

2 tbsp cooking oil

Ingredients B (mixed well):

1 ½ tbsp tapioca flour

4 tbsp water

½ tbsp chicken seasoning powder

Ingredients C:

3 beaten eggs

¼ tsp ground white pepper

¼ tsp salt

1 tsp extra virgin sesame oil

1 tbsp diced chive

Chilli Sauce:

6 red chillies (seeded)

5 cloves garlic

15g young ginger

2 tbsp lime juice

½ cup hot water

2 ½ tbsp sugar

½ tsp salt

Preparation Instructions:

  1. Heat up 2 tbsp of oil in a non-stick pan.
  2. Pour ingredients B into the pan and swirl in a circular motion to spread the mixture. Pan-fry till the mixture is set.
  3. Add in ingredients C and swirl the pan again in a circular motion. Pan-fry till the egg is almost set.
  4. Add in lala meat and fold into half. Pan-fry over low heat till the omelette turns golden brown.
  5. Prepare Chill Sauce: Add chilli sauce ingredients into a blender and blend finely.

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