Oyster Omelette

Oyster Omelette


3 people made this

This Singaporean hawkers dish known as 'Or Luak' is an oyster omelette seasoned with fish sauce, garlic and chilli.


Serves: 4 

  • 4 eggs
  • 2 teaspoons fish or soy sauce
  • 2 tablespoons tapioca flour
  • 1 tablespoon rice flour
  • 1 pinch salt, to taste
  • 1/2 cup (125ml) water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, diced
  • 1 teaspoon chilli paste
  • 6 to 8 large fresh oysters
  • 1 pinch salt and pepper, to taste
  • coriander sprigs

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a medium bowl whisk the eggs with fish sauce and set aside.
  2. Mix the tapioca flour, rice flour and salt into the water to make a very thin batter.
  3. In a large wok heat 1 teaspoon oil until smoking hot. Pour in the batter and let it set.
  4. Pour the eggs over and when it is almost set, mix everything together. Make a well in the centre by pushing the egg and batter mixture to the sides of the wok.
  5. Add the remaining oil and stir in the garlic until fragrant. Add the chilli paste and oysters. Season with salt and pepper to taste. Toss until heated through.
  6. Turn onto a serving platter then garnish with coriander sprigs. Serve with bottled chilli sauce mixed with vinegar to taste.

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