49min 4 ppl
Oyster Omelette
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 17g
Carbs 26g
Fats 19g
About this dish
Plump fresh oysters folded through a crisp starch-and-egg batter, fried until the edges turn lacy and golden, finished with chilli sauce for a classic hawker plate.
Allergy Info
Eggs, Fish, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesminced3
- Beansprouts100 g
- Spring onionssliced2
- Red Chillisliced, to serve2
Fish & Seafood
- Oystersshucked, fresh200 g
Dairy & Eggs
- Eggslightly beaten4
Dried Goods
- Tapioca Starch4 tbsp
- Cornflour2 tbsp
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oil4 tbsp
Utensils
- Mixing bowl
- Large frying pan
- Slotted spoon
Method
1
Whisk the tapioca starch and cornflour with 150ml of water until smooth, then whisk in the beaten eggs and fish sauce.
Approx. 6 minutes
2
Rinse the shucked oysters gently and pat dry with kitchen paper.
Approx. 4 minutes
3
Heat two tablespoons of the vegetable oil in a large frying pan over medium-high heat and fry the garlic until fragrant.
Approx. 2 minutes
4
Pour in the starch batter and let it set for one minute without stirring, until small bubbles form on the surface.
Approx. 2 minutes
5
Scatter the oysters and beansprouts over the batter, then drizzle the remaining oil around the edges of the pan.
Approx. 2 minutes
6
Use a spatula to break the omelette into rough pieces and fry for four minutes, pressing down to crisp the edges, until the oysters are cooked through and the batter is golden and lacy.
Approx. 6 minutes
7
Scatter with spring onions and serve immediately with sliced chilli.
Approx. 3 minutes
