Singapore Oyster Omelette (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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.