Entree: Singapore – Singapore Hawker Cuisine – Oyster Omelette (Pan-fried omelette with plump oysters bound by a slightly gooey potato-starch batter and crisp edges, served with chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 fresh oysters, shucked, approx. 6 oz (170 g) total
- 4 large eggs (about 7 oz (200 g) total)
- 3 tbsp (24 g) potato starch or tapioca starch
- 1/2 cup (120 ml) water for starch slurry
- 2 tbsp (30 ml) vegetable oil for frying, plus extra as needed
- 2 scallions, thinly sliced (about 2 tbsp (12 g))
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2 g) granulated sugar
- 1/4 tsp (1 g) white pepper
- 1 tbsp (15 ml) rice vinegar or lime juice
- 3 tbsp (45 ml) sambal oelek or chili sauce, for serving
- 1 tbsp (15 g) chopped cilantro, optional garnish
- Lime wedges for serving

Show original ingredient measurements

- 12 fresh oysters, shucked, approx. 6 oz (170 g) total
- 4 large eggs (about 200 g total)
- 3 tbsp (24 g) potato starch or tapioca starch
- 1/2 cup (120 ml) water for starch slurry
- 2 tbsp (30 ml) vegetable oil for frying, plus extra as needed
- 2 scallions, thinly sliced (about 2 tbsp / 12 g)
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2 g) granulated sugar
- 1/4 tsp (1 g) white pepper
- 1 tbsp (15 ml) rice vinegar or lime juice
- 3 tbsp (45 ml) sambal oelek or chili sauce, for serving
- 1 tbsp (15 g) chopped cilantro, optional garnish
- Lime wedges for serving

Instructions

1. In a bowl whisk the eggs lightly with soy sauce, sugar, white pepper and rice vinegar; in a separate small bowl dissolve the potato starch in 1/2 cup (120 ml) water to make a smooth slurry; gently fold the oysters and sliced scallions into the egg mixture, keeping the oysters whole where possible.
2. Heat a large nonstick skillet or wok over medium-high and add 1–2 tbsp (15–30 ml) oil; pour in half the starch slurry spreading thinly to form a slightly viscous layer, immediately pour half the egg-oyster mixture over it and let cook undisturbed until the edges are crisp and underside set and golden but center still slightly gooey, use a spatula to flip or fold and quickly crisp the other side, transfer to a plate and repeat with remaining oil, slurry, and eggs; serve hot with sambal or chili sauce, lime wedges, and optional cilantro.