How To Make An Oyster Omelette In 13 Steps

Preparation time

10 Minutes

Cooking time

10 Minutes

Serves

4

One of the most guilt-inducing hawker favourites, this dish is a must-have for any gathering!

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Chef Julius will show you how to control the amount of oil you put into this crispy classic, while compromising none of the flavour! Besides corn flour, we learn that tapoica flour or sweet potato flour can also be used.

Ingredients

80
grams
Sweet Potato Flour
20
grams
Rice Flour
300
grams
Water
2
tablepoons
Chilli Paste
, from supermarkets or wet markets
4
tablepoons
Rice Vinegar or Lime Juice
4
Eggs
, lightly beaten
2
cloves of
Small Garlic
, minced
4
Medium Tiger Prawns
, each cut into pieces
Belacan Chilli Paste
, optional
8
Fresh Oysters
, shucked
4
stalks
Spring Onion
, cut into 4 centimetres long strips
4
stalks
Chinese Parsley Leaves

Directions

For flour mixture: Combine the flours, add water and stir to get a runny liquid. Set aside.
For chilli dip: Mix the chilli paste and rice vinegar. Set aside.
For oyster omelette: Mix the fish sauce and water together. Set aside.
Heat a 28cm-wide non-stick skillet over medium heat. - See more at: http://www.soshiok.com/recipe/prawn-and-oyster-omelette#sthash.qHniSxp7.dpuf
Add 2 tablespoons vegetable oil and allow it to heat up.
Give the flour batter a good stir and pour enough batter to coat the pan fully, forming a very thin layer. Move the pan around so it is spread evenly. Keep at least 1 Tbs of flour mixture, to be used later.
Allow it to cook and crisp up at the bottom.
When the flour batter turns semi-translucent, add the eggs and swirl them around the pan.
After 30 seconds, or when the eggs are partially cook, break up the pancake into four and flip the pieces over.
When both sides of the pancake are crisp, stir and push it to one side.
On the other side of the pan, add 1 tablespoon vegetable oil and the minced garlic.
When the garlic becomes aromatic, add the prawns and belacan chilli if desired. Allow it to cook for 30 seconds or until the prawns are cooked.
Mix the garlic, prawns, diluted fish sauce mixture and belacan mixture with the scrambled pancake, and push aside.
Add the remaining 1 tablespoons vegetable oil and the oysters, followed by 1 tablespoons of the flour mixture and cook for 20 seconds.
Next, add in the spring onion and fry the pancake.
Turn off the heat when the spring onions wilt a little.
Garnish with the Chinese parsley and serve immediately with the chilli dip.

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