Oyster Omelette

By Janness Koh

Sharing the recipe for another local Singapore dish that you can find in many hawkers, also well loved by both locals and foreigners. Taiwan is well known for their oyster omelette as well but I prefer Singapore’s version as it is more savoury compared to the sweeter version of Taiwan’s.

Every now and then, I’ll crave for an oyster omelette and will bug my dad to cook it because what you get outside will really just be eggs and 3-4 pieces of oysters at a minimum of $5 a plate. Meh…
This is my dad’s recipe or so I try to note down the measurements as you will know from our parents’ generation that there is no actual recipe, everything is an “agar-ration” (estimation).

This is fairly easy to make and we used frozen oysters that you can buy in a pack from NTUC Fairprice but go ahead and use fresh ones if you prefer. Also, this recipe makes about 3 portions of oyster omelette which you have to cook each portion separately and it is important or it gets really difficult to cook.

Serving Size: 3
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
500g of frozen oysters
2-3 eggs per portion
1 ½ cups of water
150g sweet potato flour
pinch of salt
light soya sauce
chinese parsley to garnish

Chilli sauce:
2 tablespoon of sambal chilli
Sinsin garlic chilli sauce as you like
white vinegar

Directions:

Mix the water and sweet potato flour and add a pinch of salt, make sure to give the mixture a good stir every time before you ladle to cook as the flour settles down

Using a skillet pan, heat some oil and use 1 ladle of mixture, you can choose to use as much or as little of this mixture to your liking. This is the chewy sticky part of the oyster omelette and once in heat, it turns almost gooey, sticky and a greyish translucent colour

Beat 2-3 eggs in a bowl and pour it over the sweet potato flour mixture after it has cooked for 2-3 minutes

Depending on how cooked you like your oysters to be, you can start adding some oysters in after the eggs and sweet potato flour are half cooked. My advice is to add later so oysters do not become dry and overcooked as you might like a crispier omelette, so you can add much later

Serve on plate and garnish with chinese parsley which really complements with the omelette

You can use any chilli sauce you like to dip or the one I have suggested as it is the closest attempt to what the stalls outside serve.

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