After visiting Singapore I was tasked with learning how to make Oyster Omelette as good as the hawker stands (we had it at Chomp Chomp).
I found a recipe link @ HighOverHappy Blog and started to collect ingredients.
Original recipe was:
Oyster Omelet Recipe
- 4 tablespoons vegetable oil
- 3 tablespoons tapioca flour/starch
- 2 tablespoons rice flour
- ¾ cup water
- 4 eggs
- 2 garlic cloves, minced
- 2 tablespoon fish sauce
- 8 fresh oysters
- 2 sprigs of cilantro (or spring onion)
- Heat 3 tablespoons of the oil in the griddle or a flat frying pan to high heat. Mix the flours with water. Pour flour mixture into the pan. Cook for about 30 seconds to let some crust form on the underside.
- Break four eggs over the flour mixture. Spread the eggs without breaking the flour ‘pancake’ underneath. Using the edge of a spatula, divide the mixture into 3 or four pieces, and turnover each piece separately. Cook until the egg is slightly crispy – about 30 seconds.
- Make space in the center of cooking surface by pushing aside the omelet. Pour 1 tablespoon of oil, then the garlic. Add the oysters. Cook for about 20 seconds. Pour the fish sauce. Then break-up the omelet and mix with the oysters. Serve immediately with cilantro/spring onion and sambal (chili sauce).
Of course I’ve never been very good at following directions so this is what I did differently.
- Use a 13″ cast iron pan (later tried a 9″ pan and it didn’t work nearly as well), preheat until hot.
- I only used about 2 tablespoons of oil on the pan, it still looks like alot but works well.
- When in singapore I kept getting told it was sweet potato flour instead of tapioca, I’ve tried both and can’t really taste the difference so use whatever you have.
- The first few times I made it with dungenous crab meat instead of oysters, just because I had some (and didn’t have any oysters), it’s different but still good.
- The oysters I can find around here are about 5x the size of the oysters in singapore (they have small ones like a can of smoked oysters, the fresh oysters in jars marked petite are huge, I just put about half a jar (5 or so) and then after they cook a bit I chop them into smaller pieces
- It took a lot longer than 30 seconds for me to get the batter to be slightly crispy (maybe 2 minutes), maybe I need a more powerful burner.
- We used scallions instead of cilantro, tasted great.
- We used sweet chilli sauce plus a little sarachi for the sauce.
Now the only problem is that my wife wants me to cook it every night…