Fried Oyster Omelette
Traditional Malaysian hawker style
The key to get perfect fried oyster omelette is a good ratio of flour batter and eggs, also well cooked oysters
2 tablespoons Tapioca flour
1 tabelspoon Rice flour
1/2 cup Bean sprout
120 ml Water
2 teaspoons Fish sauce
5 tablespoons Vegetable oil
2 cloves GarlicChopped
2 stalks Spring onionSliced
1/2 teaspoon SaltTo taste
1/2 teaspoon White pepperTo taste
It’s always almost an easy job to cook eggs. However this recipe will allow you to cook traditional omelette that popular in Malaysia and Singapore as well. There are few different version of this omelette, but this recipe is the hawker stall version in Malaysia.
Wash thoroughly the oysters to remove any remnants of shell or grainy particles. Defrost completely first before wash if you are using frozen oysters instead the fresh one.
In a mixing bowl, crack the eggs and add the fish sauce. Sprinkle a pinch of white pepper and whisk until well combined.
In a separate bowl, mix together the tapioca flour, rice flour, water and a pinch of salt. Whisk all of them to get a starchy batter. Set aside.
Heat the vegetable oil in frying pan over the high heat.
Stir fry the chopped garlic until fragrant, then pour in the batter and let it half cooked for 20 seconds.
Pour in the beaten eggs mixture and spread it evenly. Let it cook until the eggs turns slightly brown.
Add in the oysters, bean sprouts and sliced spring onions. Give a stir for few seconds, flip over the omelette and continue cook for a while or until the egg turns to golden brown.
Remove the heat and serve it on a plate, garnish it with fresh lettuce or coriander. If desired, serve the hot omelette with chili sauce or fish sauce.
|2 tablespoons Tapioca flour|
|1 tabelspoon Rice flour|
|1/2 cup Bean sprout|
|120 ml Water|
|2 teaspoons Fish sauce|
|5 tablespoons Vegetable oil|
|2 cloves Garlic|
|2 stalks Spring onion|
|1/2 teaspoon Salt|
|1/2 teaspoon White pepper|