Singapore Oyster Omelette (Orh Lua)
Oysters Omelette is one of my must order dish when I am at East Coast Lagoon Hawker Centre. I frequent the stall so often that the boss recognizes me and will always give me a bigger portion. While waiting for my order, I would always stand there and watch the boss prepare my order and will ask if questions on how to prefect this oyster omelette at home. Oysters: He told me that he is using oysters from Korea as it is large in size and it is creamier and sweeter in taste.Temperature: The pan must be smoking hot before you pour in the batter in order to get the crispness from the starch batter. Ratio of starch to eggs: The balance of starch to eggs is the trick to perfecting this dish as you want to make sure in every mouth you get a good mix of eggs and starch. Lard: You definitely need some pork lard and lard oil to get that flavor in there. There is no substitute for the lard flavour.Chilli: Oyster omelette is never complete without the vinegar chili sauce! You can do a cheat version by adding lime and rice vinegar to the store-bought samba chilli paste. This recipe only requires a few ingredients and it takes less than 30 mins to prep and cook! Do let us know what you think of the recipe!
Equipment
Ingredients
Starch Solution Mix
- 1 cup Water
- 1 tbsp rice flour
- 1 tbsp corn flour
- 2 tbsp tapioca starch
Seasoning Sauce
- 1 tbsp Soy Sauce
- 1 tbsp fish sauce
- 2 tbsp Hua Diao
Others
- 3 qty Eggs
- 3 tbsp lard oil
- 2 stalks chives/ spring onions
Oysters
- 200 grams oysters
- 1 tbsp Hua Diao
- 1/2 tbsp Soy Sauce
- 1/2 tsp garlic
Instructions
- Mix all the flour in a bowl with 1 cup water and set aside.
- Marinade oysters with hua tiao wine and soya sauce. Set aside.
- Combine all the ingredients for making seasoning sauce in a bowl. Mix well.
- Beat 3 eggs in a mixing bowl and add 1 tbsp of the seasoning sauce.
- In a heated pan, add in some lard oil and pour in the starch batter.
- When the batter turns crispy at the edges, add in the beaten eggs.
- Sprinkle the chives/ spring onions in and drizzle some seasoning sauce and lard oil over.
- Flip the omelette over and separate into smaller pieces.
- Push the omelette to one side and add in garlic and fry for a few seconds.
- Add in the oysters and mix well with the garlic. Drizzle some seasoning sauce over the oysters and mix well with the omelette.
- Dish up and garnish with coriander leaves.
Video
Notes
Click here if you are interested in learning how to make other Singapore local cuisines!
Nutrition
Calories: 467kcal
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