Singapore Oyster Omelette

Name: Singapore Oyster Omelette
Prep time: PT15 minutes
Cook time: PT15 minutes
Total time: PT30 minutes
Yield: 2
Cuisine: Singapore
Ingredients: 200 g Oysters (fresh or frozen, drained); 4 large Eggs; 90 g Tapioca starch; 30 g Rice flour; 30 g Sweet potato starch (or potato starch); 300 ml Water; 1 tsp Fish sauce; 1 tsp Soy sauce; 1 tsp Sesame oil; 0.25 tsp White pepper; 0.25 tsp Salt; 1 clove Garlic (minced); 2 stalks Spring onions (chopped, white and green parts separated); 1 handful Coriander leaves (chopped, for garnish); 3 tbsp Cooking oil (for frying); 2 tbsp Sambal chili sauce (for serving); 1 tbsp White vinegar (for chili sauce)

Orh Luak

A popular hawker dish in Singapore, this oyster omelette, known as 'Orh Luak' (Teochew) or 'Orh Jian' (Hokkien), is a delightful blend of savory eggs, plump oysters, and a chewy, slightly crispy batter. It's often served with a tangy chili sauce.

準備時間15 minutes

調理時間15 minutes

合計時間30 minutes

分量2

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the batter: In a mixing bowl, combine tapioca starch, rice flour, and sweet potato starch. Gradually whisk in water until a smooth, lump-free batter forms. Stir in fish sauce, soy sauce, sesame oil, white pepper, and salt. Set aside.
2
Prepare the eggs: In a separate bowl, beat the eggs until smooth. Season with a pinch of salt and white pepper. Set aside.
3
Prepare the chili sauce (optional): Mix sambal chili sauce with white vinegar. Adjust to taste. Set aside.
4
Heat a generous amount of cooking oil in a non-stick pan or wok over high heat until smoking.
5
Give the batter a quick stir and pour about 2 ladles into the hot pan, swirling to create a thin layer. Fry until the edges are crispy and the center is still soft and gooey.
6
Pour half of the beaten egg mixture over the batter. Let it cook until the eggs are partially set.
7
Break apart the batter and egg mixture with a spatula. Add more oil if needed, then pour in the remaining egg mixture.
8
Add the minced garlic and the white parts of the spring onions to the pan and stir-fry briefly until fragrant.
9
Add the oysters to the pan and gently stir-fry for about 30 seconds to 1 minute, just until they are cooked through. Be careful not to overcook them.
10
Toss everything together to combine. Stir in the chopped green parts of the spring onions and most of the coriander leaves.
11
Serve immediately, garnished with the remaining coriander leaves, and with the chili sauce on the side.

調理履歴を記録する

💡 プロのコツ

✓For a crispier omelette, use less batter and more oil.
✓Make sure the pan is very hot before adding the batter to achieve crispiness.
✓Don't overcook the oysters, as they can become tough.
✓The ratio of starch to eggs is crucial for the desired texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some versions omit the starch for a lighter, eggier omelette (known as 'Orh Neng').
Shrimp can be used as a substitute for oysters.
Some recipes incorporate chili directly into the batter.