Recipe sent in by CSA member Ellen Granger.

INGREDIENTS

  • 1/4 cup rice flour

  • 1/4 cup water

  • 2 tbsp peanut oil 

  • Salt

  • 5 eggs

  • 3 garlic scapes, or garlic cloves 

  • Small bunch of cilantro

  • 3-4 green onions

  • 1 shallot 

  • 2-3 Thai chilis 

  • 1 tsp of sugar 

  • 1 tbsp fish sauce 

  • 10-12 fresh shucked oyster meat

DIRECTIONS

  • Mix 1/4 cup rice flour with 1/4-1/2 cup water and 1 tsp salt until still watery, less thick than pancake batter 

  • Mix eggs, sugar, fish sauce, herbs, all veg leaving one garlic scape/clove aside

  • Heat 1 tbsp of peanut oil into wok, swirl around

  • Pour in rice flour batter to coat the sides of the wok with it

  • Once it’s crisping at edges, break into quarters and flip each piece over and move away from middle of wok

  • Put 1 tbsp more of oil, add remaining garlic scape/clove, cook until fragrant, then add oysters and let cook for 30 seconds to 1 minute 

  • Dump in egg mixture and let it cook until set to desired amount (flip if you want, not necessary). Enjoy!