singapore oyster omelette with chilli

Singapore Oyster Omelette (Orh Lua)

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
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!
Prep Time 5 mins
Cook Time 10 mins
Course Side Dish
Cuisine Singapore
Servings 3 people
Calories 467 kcal



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


  • 3 qty Eggs
  • 3 tbsp lard oil
  • 2 stalks chives/ spring onions


  • 200 grams oysters
  • 1 tbsp Hua Diao
  • 1/2 tbsp Soy Sauce
  • 1/2 tsp garlic


  • 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.



Click here if you are interested in learning how to make other Singapore local cuisines!


Calories: 467kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

You may also enjoy these Recipes

Deep Fried Prawn Roll

Teochew Prawn Roll (Hae Chor)

Teochew deep fried prawn roll aka hae chor is an iconic dish Teochew cuisine. It is usually served along with a sweet sauce. By the look of it, it does resembles the Hokkien Ngoh Hiang. Both are made using prawn and meat mixture and is wrapped using beancurd skin. Except that Teochew version has more prawns than meat.

Read More »

Sambal Chilli

No doubt, many local Singapore food can’t go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!

Read More »
Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new recipes and updates.

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch

Chat with us!