How to make Singapore’s hawker centre favourite: Oyster Omelette – A Delectable Blend of Fresh Oysters, and Savoury Eggs.
Make the batter right before making the oyster omelette. If left too long I find the batter becomes sort of gummy, and not too pleasant to eat.
When pouring in the batter, drizzle ladle by ladle around the pan. If poured all at one go, the batter will become a thick clunky pancake. We’re after a chewy batter with crisp edges.
Tapioca starch: This is what creates that gooey chewy texture.
Rice Flour: This helps to create more crispy edges.
Tapioca is the main starch, but you can experiment a combination of other flours too. Try tapioca with cornstarch, and tapioca with potato starch. You can also use all purpose flour.
Make one serving at a time. The less batter you use the thinner it will be and therefore crispier.
I used frozen oysters, you can use fresh ones if you’d like. I feel strange using fresh ones only because I usually eat fresh oysters raw. Also… I actually am not the biggest fan of oysters. I usually use shrimps or prawns in place of oysters. It will take longer to cook, so I like to pour the shrimps on my second half of eggs.
Oyster Omelette is served with a sour, tangy, spicy sambal sauce which complements the seafood umami-ness of all that oyster. I made a version here from scratch, but if you have your favourite sambal on hand, just use that and cut your workload. All you do is add vinegar to it. Regular white vinegar is best, although I have used apple cider vinegar to umm, give the illusion of it being ~healthier~.
I do a 1:1 ratio, so a tablespoon of sambal to a tablespoon of vinegar. If you prefer a less tangy sambal, then do a 1:2 ratio.
Watch How to make Oyster Omelette
Singapore Oyster Omelette | Orh Luak/Orh JianCourse: Recipes
1/4 Cup Tapioca Starch
1 tbsp Rice Flour
Pinch of Salt
1/2 Cup Water
1 tsp Fish Sauce
1/4 tsp Ground White Pepper
1 clove Garlic
8-10 Oysters, seasoned with 1/2 tsp fish sauce and dash of white pepper
A handful of Spring Onions
A handful of Cilantro
Neutral-tasting Cooking Oil
- Tangy Sambal Dip
2 tbsps Sambal Tumis
2 tbsps White Vinegar
- Scramble eggs in a bowl and season with fish sauce, white pepper and garlic. Keep to one side.
- Option to season oysters with fish sauce and ground white pepper too.
- Make batter and keep close to pan.
- To a pan, add plenty of cooking oil and let heat on high. Once hot, stir batter once more, and pour into pan one ladle at a time. Let batter cook until the middle becomes translucent and the edges crisp up.
- Using spatula, break apart the batter. It should be sticky and gooey. Then add more oil (optional), before pouring in half the egg mixture.
- Let bottom of the eggs set, and then flip over to the over side to evenly cook. Break apart eggs, and pour in the rest of the egg mixture. Let cook.
- Pour in more oil, and add the oysters last. Gently stir fry to incorporate. The oysters will cook fast, in about a minute or so.
- Turn off the heat and garnish with spring onions and cilantro.
- Tangy Sambal Dip
- Simply stir in white vinegar to your sambal of choice, and serve!