Name: Singapore-Style Oyster Omelette
Yield: Serves 4
Cuisine: Singapore
Ingredients: 100 g (4 oz) sweet potato flour; 3 tablespoons finely chopped garlic; 3 tablespoons finely chopped spring onions; 2 teaspoons Shaoxing rice wine or dry sherry; 1 dozen small oysters, shelled; 2 teaspoons salt; 4 eggs, beaten; 1½ tablespoons chilli bean sauce; 2 tablespoons groundnut oil; 450 ml (15 fl oz) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

I first tasted this treat, not in Singapore hut in London, England. A close friend of mine, Jenny Lo, took me to dinner at the Singapore Garden restaurant, near Swiss Cottage in north-west London. The experience was a revelation to me. Jenny hails from Malaysia, so she knows where Singapore-style cooking at its best is to be had in England.

This recipe is derived from the standard Singapore fish hawker’s version. With such an origin, you can expect