Oyster Omelette

Name: Oyster Omelette (Orh Luak)
Yield: Serves 1
Cuisine: Singaporean
Ingredients: 1 Tbsp fish sauce; 3 Tbsp tapioca flour; 10 large oysters (fresh or frozen); Coriander leaves (cilantro); A pinch of salt; 2 Tbsp chopped spring onion (scallion); 1 tsp light soy sauce; 1 Tbsp Chinese rice wine (hua tiao jiu); 4 Tbsp pork lard; 100 ml (3½ fl oz) water; 2 eggs; 1 Tbsp rice flour

Orh Luak

Preparation info

Serves
1

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

When creating this dish at home, patience is key, as most household stoves won’t get hot enough to achieve the crisping as quickly as the industrial quality stoves used by hawkers. Get yourself 10 large, fresh oysters to add freshness to the crispy batter for the ultimate ooomph!

Ingredients

3 Tbsp tapioca flour
1 Tbsp rice flour
A pinch

Asia
Singapore
Starter
South East Asia
Street Food

Method

In a bowl, mix together tapioca flour, rice flour, salt and water.
In another bowl, mix together rice wine, fish sauce and light soy sauce.
In a third bowl, beat eggs and season with 1 Tbsp sauce mixture. Mix well.
Heat 3 Tbsp pork lard in a hot pan.
Add batter a small ladleful at a time to pan. Let batter cook until it is crisp on