How To Cook Oyster Omelette

How To Cook Oyster Omelette
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Singaporean all time favourite! Oyster Omelette. The perfect marriage of just-cooked-to-perfection oysters, eggs, a somewhat crisp finish of the flour mixture is what to expect from this dish.

Recipe for Oyster Omelette

Ingredients for Oyster Omelette:

  • 10 large fresh oysters
  • 2 Tbs cornflour
  • 1 Tbs rice flour
  • 8 Tbs water
  • 1 Tbs oil
  • 2 cloves garlic, finely chopped
  • 3 eggs, beaten
  • 1 Tbs soy sauce
  • 1 Tbs sake rice wine
  • 1 pinch white pepper
  • 5 sprigs coriander, to garnish
  • 1 spring onion, for garnish


  • Wash the oysters in cold water and drain well.
  • Mix both cornflour and rice flour together with the water to make a fairly thin batter.
  • Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
  • When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
  • Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
  • Garnish and serve immediately with fresh coriender leaves and spring onions.

Note: As the oyster has such a delicate flavour, oysters are best eaten raw unless they are cooked very lightly in a matter of minutes or seconds.

Chilli Sauce:

  • 3 whole Large Red Chillies
  • 1 slice 2 mm thick young Ginger
  • 1 clove garlic
  • 2 tbsp vinegar
  • 1 tbsp hot water
  • 1/2 tsp sugar
  • Salt to taste


  1. Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency and taste. Serve with oyster omelette.

Recipe submitted by Lawrence
The Image above is For Illustration Purposes Only
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