I am never sure where to get fresh oysters in Manila so I used shrimps for this recipe. You are welcome to use oysters or even fish or clams with this recipe too. Adding potato starch slurry to the eggs helps give them a chewy texture.
Ingredients (serves 4)
600 g small prawns
6 large eggs, beaten
6 sibuyas tagalog, (shallots)
1 clove garlic, minced
1 cup kang kong leaves
1 tbsp potato starch dissolved in 1 tbsp of water
3 tbsps vegetable oil
Salt and Black pepper to taste
Cilantro leaves for garnish
Catsup or hot sauce (optional)
- Using a paring knife, clean the prawns and slice in half lengthwise. Slice the shallots thinly.
- In a pan, heat up the oil to medium and saute the prawns, shallots and kang kong leaves. Season with salt and pepper.
- Add in the beaten eggs and shake pan until the whole pan is covered in egg. Add in potato starch slurry.
- Flip the cake to cook the other side. Garnish with cilantro leaves or catsup for garnish.