How to make a hawker-style oyster omelette at home
It’s fresh, savoury, and a great meal any time of the day.
The first time I tried oyster omelette was in Singapore, at Changi Village hawker centre, on the eastern end of the island. My friend Carmen had recommended it, knowing I had always wanted to try oyster omelette along with other hawker fare. As soon as we sat down and I savoured the first bite of the fresh oysters resting inside a fluffy, perfectly seasoned egg, I knew this dish had become an instant favourite.
Months later, I was in Taiwan walking around Raohe night market when I recognized a familiar smell. Following it, I found a smiling, middle-aged man making oyster omelette in a stall towards the end of the lane, which was peppered with delicious curbside eats, from rice sausages and stinky tofu to pepper buns and all sorts of dimsum. I ordered a plate, took a seat beside the stall and I had my fix again and after I finished the last morsel of omelette, I resolved to try making my own once I headed back home to Manila.
A little bit of online research, and a few hours of experimenting, led me to this recipe, which is, as my experience shows, easy even for kitchen beginners!
Let’s get started.
Makes 2 servings
Preparation time: 10 minutes
Cooking time: 10 to 15 minutes
- 3 eggs
- 6 to 8 raw oysters, shucked
- Potato flour, 2 ½ tbsp
- Rice Flour, 1 ½ tbsp
- ½ tsp of salt
- ¼ cup of cold water
- ¼ pinch of pepper
- 1 tbsp of vegetable oil
- a scallion, chopped
- 1 tsp of garlic, chopped
- a handful of parsley
- ¼ tsp soy sauce
- ¼ tsp fish sauce
- 2 tbsp ketchup
- 1 tbsp sugar
- 1/2 tbsp Red miso paste
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ¼ cup cold water
- To make the sauce, place a saucepan over medium low heat and mix ketchup, soy sauce, and miso paste. Mix cornstarch and water in a bowl and stir it into the mixture. Stir until the sauce becomes thick (which should take about 3 minutes). Set the sauce aside.
- To make the omelette, whisk eggs in a bowl, sprinkling it with salt and pepper while stirring. You can also add soy sauce and fish sauce.
- Add rice flour, potato flour, and water in a separate bowl and mix it well.
- Take a non-stick frying pan and place it over medium high heat. Drizzle with oil. Cook shucked oysters in the pan for 30 seconds, stirring it continuously.
- Pour flour batter and let it sit for a few seconds, or until it looks crispy, before adding in the egg mixture.
- Turn the heat to low and add scallions and parsley. Cook for under a minute.
- Using a spatula, break the omelette up slightly and loosen it. You can also flip the omelette, so that it is evenly cooked on both sides (though it doesn’t have to be super perfect!)
- Once done, slide the omelette or invert it onto a plate. You can either ladle the sauce over it or place the sauce in a small serving dish on the side. Enjoy!
- It would greatly help to have all the ingredients prepared beforehand because once the frying starts, the cooking process happens quite quickly.
- You can also use tapioca flour instead of potato flour for the batter.
Do you want to try this Singapore Oyster omelette recipe? Please do try to make it and let us know what you thought of it in the comments below!