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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

Equipment

Ingredients
  

Starch Solution Mix

  • 1 cup Water
  • 1 tbsp rice flour
  • 1 tbsp corn flour
  • 2 tbsp tapioca starch

Seasoning Sauce

Others

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

Oysters

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
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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