Singapore-Style Oyster Omelette

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 a flavourful, satisfying and easy-to-make dish – and so it is. Oysters are mild, eggs are mild, so they need a little spice and seasonings; the ones in the Singapore Garden’s recipe work perfectly. The use of sweet potato flour gives the omelette a delightful, slightly chewy texture and a quite unusual flavour. The flour may be obtained at a Chinese grocers.

Serve this omelette as a main course or as an entrée for a special meal.

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  • 1 dozen small oysters, shelled
  • 100 g (4 oz) sweet potato flour
  • 450 ml (15 fl oz) water
  • 2 teaspoons salt
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 4 eggs, beaten
  • 2 tablespoons groundnut oil
  • 3 tablespoons finely chopped garlic
  • 3 tablespoons finely chopped spring onions
  • tablespoons chilli bean sauce


Drain the oysters in a colander and then pat them dry with kitchen paper.

Make a batter by mixing the sweet potato flour with the water, salt and Shaoxing rice wine or dry sherry. Now combine it with the eggs.

Heat a wok or large frying-pan over high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, pour in the egg mixture and stir quickly for 30 seconds. Then add the garlic, spring onions and chilli bean sauce and stir-fry for 1 minute. Now add the oysters and continue cooking until the egg has set. Reduce the heat and cook for another 3 minutes. Serve at once.