Oyster Omelette

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Preparation info

  • Serves


    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Practice makes perfect with this beloved Teochew dish. Some people like it soft and fluffy, some prefer lots of crunchy bits, while still others favour tender blobs of starch around the oysters. Adjust it to please yourself. Take care not to overcook the oysters, so that they retain their succulence. If the oysters exude a lot of tasty juice, drain them and use the juice to make up part of the water for the starch batter.


  • Cooking oil 1 Tbsp
  • Liquid lard 2 tsp
  • Finely chopped garlic 2 tsp
  • Spring onions (scallions) 2, cut into short lengths
  • Coriander leaves (cilantro) 1 sprig, chopped
  • All-purpose chilli sauce as desired

Starch Batter

  • Sweet potato starch Tbsp
  • Plain (all-purpose) flour 1 Tbsp
  • Cornflour (cornstarch) 1 Tbsp
  • Salt a pinch
  • Water 140 ml (4⅔ fl oz)

Egg Mixture

  • Kampong chicken eggs 6 or 4 regular eggs
  • Oyster sauce 1 tsp
  • Ground white pepper ¼ tsp
  • Salt to taste

Oyster Mixture

  • Shucked oysters 180 g ( oz), washed and drained
  • Rice wine ¼ tsp
  • Sugar ¼ tsp
  • Salt tsp


  1. Mix all ingredients for starch batter together until smooth. Cover and let stand for 20 minutes while you prep the other ingredients.
  2. Beat ingredients for egg mixture together until lightly blended.
  3. Gently fold ingredients for oyster mixture together until well mixed. Stir starch batter and add Tbsp of it to oyster mixture.
  4. Set a wide, heavy-based non-stick or well-seasoned cast iron frying pan over medium-high heat. When very hot, add 1 tsp oil, then pour in a ladleful of starch batter, swirling the pan so that it immediately spreads out into a paper-thin layer. Fry until batter has set into a crisp wafer, then transfer to a plate and break it into large shards. Repeat with remaining starch batter until it is used up.
  5. Add any remaining oil to pan with lard. Add garlic and fry for a few seconds until softened. Pour oyster mixture into pan and stir a few times to separate oysters, then pour egg mixture over oysters. Let cook undisturbed for 20–30 seconds until egg is half-set.
  6. Flip and break up omelette and fry for a final 1 minute or so, until egg is browned at the edges, but moist and fluffy in the middle and oysters are just cooked. Mix in starch batter shards.
  7. Dish out, garnish with spring onions and coriander and serve immediately with chilli sauce on the side.