• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Ingredients (A)
  • 90g sweet potato flour
  • 5g rice flour
  • 10g tapioca flour
  • 160ml water
  • Seasoning (B)
  • 1/2tsp sugar
  • 3/4 tsp fish sauce
  • 1/2 tsp pepper
  • 3/4 tsp chicken stock powder
  • 1 tsp Shao Hsing Hua Tiau wine
  • (C)
  • 120g shelled medium small prawns, halved and cleaned
  • 40g shelled cooked small clams (available at wet markets)
  • 15g sliced leek
  • 3 eggs, beaten
  • 3 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp chopped preserved radish (choy poh)
  • 1 tbsp chopped spring onion
  • 2 tbsp chopped coriander (stalk and leaves)
  • 1 tbsp chilli paste


  1. Mix ingredients (A) to form a runny batter then strain to remove impurities. Combine batter with seasoning (B).
  2. Heat oil and sesame oil in a frying pan over high heat. Add chopped preserved radish and garlic. Fry until fragrant.
  3. Pour in half portion of batter. Once the batter starts to set; quickly add in prawns and leek. Stir for a few seconds. Pour in eggs and cut through the batter with the frying spatula (this is to allow the egg mixture to flow to the bottom of the pan). Panfry until the bottom layer is crispy.
  4. Cut the omelette mixture into pieces and with the use of the frying spatula push the mixture to the side of the pan, leaving a hole in the centre. Add clams and the remaining runny batter then stir-fry briskly for less than a minute.
  5. Sprinkle in chopped spring onion and coriander and add chilli paste. Stir to mix until fragrant. Dish out and serve immediately.

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