Fried Oyster Omelette
(Vegetarian Version Included)
This delicious and simple fried oyster omelette is a very popular street food in South East Asia, especially in Hong Kong, Taiwan, Singapore, Thailand and Malaysia. If you're searching for an oyster omelette or pancake in Southeast Asia, it depends on where you live. They go by the names Orh Jian, Orh Luak, Huh Jái Jin, Hoy Tod, Orh Ah Chien, etc. It doesn't matter what or how you call them; they are made with eggs, fresh oysters and a starch batter solution mixture, such as tapioca starch and rice flour. This dish or snack is more like a savory omelette or pancake. Sometimes, some additional ingredients were added, like fresh bean sprouts, cilantro and scallions. This quick and easy to prepare dish that can be served with steamed rice on the side or can be eaten on its own with your choice of sweet chili sauce.
Ingredients A:
- 20 - 25 Fresh Oyster (Oyster mushroom for vegetarian)
- 2 Cloves Fresh Garlic
- 1 - 1 ½ Teaspoons Fish Sauce (Or vegetarian fish sauce)
- 2 Tablespoons Chopped Fresh Cilantro
- ⅛ - ¼ Cup Bean Sprout (Optional)
- 2 Tablespoons Chopped Scallions
- 2 Tablespoons Cooking Oil
Ingredients B:
- 1 Tablespoon Tapioca Starch (Can replace with cornstarch)
- 1 ½ Tablespoons Rice Flour
- ½ Teaspoon Fish Sauce (Or vegetarian fish sauce)
- A Dash of Pepper
- ¼ Cup Water (-/+ adjustable)
Ingredients C:
- 3 Large Eggs
- ⅛ Teaspoon White Pepper
- ⅛ Teaspoon Salt
Ingredients D:
- Cilantro
- Scallion
Ingredients E:
- Salt
- White Pepper
Optional:
Instructions:
- Prepare ingredients A. Shuck the fresh oysters. Rinse fresh oysters with room temperature water. Drain off the water and set aside for later. For the vegetarian version, rinse and cut oyster mushrooms and set aside.
- Peel and chop some fresh garlic and set aside.
- Clean and chop up scallions and cilantro. Set aside.
- Rinse bean sprouts and set aside. You can remove the tail or just leave it.
- Prepare ingredients B the starch solution. In a bowl, add tapioca starch, rice flour, fish sauce, white pepper and water. Stir and mix until combined. Set aside. Before adding the batter into a pan, make sure to stir again.
- Prepare ingredients C. Crack three eggs, add salt and pepper and lightly beaten with a fork and set aside.
- Prepare to make the omelette. Heat up cooking oil in a pan at medium high heat.
- When the pan is ready, stir the flour mixture and pour it into the pan.
- When the batter is about to set, pour in the egg mixture.
- Spread half of the chopped cilantro and scallions on top. Keep the remainder for later in the cooking process.
- Let them cook until they are about to set before pushing them aside from the pan.
- Add chopped fresh garlic and stir for a second or two.
- Add in bean sprouts and stir fry for a few seconds.
- Add fresh oysters, fish sauce and a dash of salt and pepper.
- Stir fry for a few seconds until everything in the pan is combined. Break up the omelette slightly.
- Add the remaining chopped cilantro and scallions and stir. We don’t want to overcook the oyster.
- Final taste test: Adjust salt or pepper to taste if necessary before turning off the heat.
- Serve warm with some chili sauce of your choice, but this is optional.
Tips & Notes:
- You can use frozen or canned oyster if a fresh one is not available.
- You can make this a vegetarian version by using oyster mushrooms and vegetarian fish sauce.
- We used roughly about 25 fresh oysters but you can adjust it accordingly.
- This oyster omelette pairs well with fresh cilantro but if you dislike cilantro, you can use parsley or omit it completely.
- If you dislike bean sprouts, omit it.
- You can replace tapioca starch with cornstarch.
- We served chili sauce as our dipping sauce but you can use your choice of chili sauce or omit it.
- Double up the ingredients if you are making for a big batch.
- Adjust all the seasoning according to your taste buds.
