Our juicy oysters can be cooked in many different ways, singaporean's favourite such as oyster omelette (or luak), oyster porridge with minced meat. Oysters can be added into soup to enhance the sweetness of your broth stock and the benefits of oysters are seen below:
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

**The beauty of frozen food is that it can be kept for 1-2 months in the freezer to retain nutrients and freshness, just defrost the serving you require. Buying in per kg also gives you savings compared to purchasing in smaller quantities you may also split it separately among relatives/friends while ensuring you get the best price available.

Protein

Our bodies need Protein to build strong bones, muscles, skin, and cells. Because we can't store Protein in our bodies the way we can store carbohydrates, we need to make sure we get enough Protein every day.

Iron

Iron aids in transporting oxygen to the body's cells. Iron is a facilitator for regulating body temperature and also plays a key role in providing strength to the immune system.

Omega 3 Fatty Acids

Oysters are loaded with Omega 3 Fatty Acids which are good for your joints, skin, vision, brain, heart, and helps lower bad cholesterol (LDL) levels. 100g (about 6 medium oysters) have 740mg of Omega 3 Fatty Acids. The average recommended daily value is 1000mg for women and 600mg for men.

Calcium

Calcium is needed for strong bones, aids in blood clotting and activates enzymes to help with digestion.

Zinc
The majority of people get most of their Zinc from meat and poultry. A serving of oysters contains more Zinc than any other food per serving (76.7mg in 6 medium oysters!). This is more than 100% of the recommended daily amount of 8-11mg. Zinc helps maintain a healthy immune system which is needed for fighting illness and healing wounds. It also helps maintain your sense of taste and smell. Because your body has no natural way to store zinc, it's important to make sure you're getting your daily dose.

Vitamin C

Vitamin C is an antioxidant that protects your body from free radicals, which may cause heart disease and cancer. It also helps your immune system and helps you heal from scrapes and bruises.

Cholesterol

According to a study at the University of Washington, shellfish poses no danger to cholesterol levels. This study found that some of the most commonly eaten shellfish, including oysters, showed evidence of raising HDLs (good cholesterol levels) and lowering LDL's (bad cholesterol levels).

Cooking Method:

1) Oyster Omelette:

Ingredients:

A 300-400g of defrosted frozen oysters

Some spring onion (chopped separately for the white portion and green portion)
2 cloves of garlics (not in picture)
2 tablespoons of tapioca starch or corn starch or sweet potato starch
1 tablespoon of rice flour
2 teaspoons of fish sauce (鱼露）
1/2 teaspoon of white pepper
2 tablespoons of the cooking oil
10 tablespoons of water
4 eggs, light beaten
Some sprigs for coriander leaves for garnish

Defrost the frozen oysters completely, wash carefully in cold water and drain well.

Mix the tapioca/corn starch and rice flour together with the water and make a watery starchy solution. Set aside for later use.

Heat the shallow flat frying pan with 2 tablespoons of oil. Stir fry the white portion of the spring onion and garlic until fragrant. Pour in the starch solution until the batter is half cooked (about 15 seconds). Add in the beaten eggs and when the eggs are almost cooked (set), add in seasonings such as fish sauce and white pepper. Stir until well mixed. Add in the fresh oysters, stir fry for another one minute. Off the heat and garnish with coriander leaves or spring onions. Best served hot as a snack with home made chilli sauce or additional fish sauce dusted with white pepper.