October 2005
Prune
by Celia Cheng
FRIED OYSTER OMELETTE
If you like omelettes and fried oysters then this is the dish for you. Deep-fried oysters are folded inside the omelette and topped with a remoulade sauce — a mayonnaise sauce mixed with mustard, horseradish, Worcestershire sauce and spices, usually served with fried seafood — both inside and out. On the side sits a small dish with orange sauce that looks rather menacing. It’s a mixture of powdered sugar and Tabasco sauce, a kind of sweet-and-hot sauce. I find this particularly close to home because in Taiwanese cooking there is a similar sweet-and-hot sauce condiment frequently used. The remoulade is already rather rich and heavy in taste, so there’s no need to go crazy with the sweet-and-hot sauce. But it’s nice to have a little variety once in a while.
Note: The fried oyster omelette usually appears only on the summer menu under Eggs and Omelettes.
