Oyster Omelette

Comforting, savory, and delightfully crispy, this Oyster Omelette brings together juicy oysters, fluffy eggs, and a light, starch-based crust. The fresh herbs and a touch of fish sauce add a burst of umami and brightness. Perfect as a snack or small meal. Simple to make with pantry staples, yet feels like a classic hawker or street-food dish.

Servings:  4 people

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Ingredients

• 10–12 medium oysters (fresh or frozen)

• 1 tbsp flour (to clean oysters)

• 2 tbsp potato starch

• ½ cup (120 ml) cold water

• 2 tsp fish sauce

• 2 tbsp cooking oil, divided

• 4 eggs, beaten

• 2 green onions, chopped

• 4 tbsp cilantro (coriander), chopped

• Optional: Sriracha or hot sambal sauce for serving

Instructions

Step 1: Clean the Oysters

• Rinse the oysters, then toss them gently with a little flour to remove any impurities.

• Rinse again thoroughly to wash off the flour, then drain.

Step 2: Parboil Oysters

• Bring a pot of water to boil.

• Add the oysters and parboil for 10 seconds (just to firm them slightly) and then drain.

• Set the oysters aside.

Step 3: Prepare Starch Batter & Eggs

• In a bowl, combine the potato starch, cold water, and fish sauce. This makes a slightly runny batter.

• In another bowl, beat the 4 eggs until smooth.

Step 4: Cook Eggs & Oysters

• Heat 1 tablespoon of cooking oil in a skillet over medium-high heat.

• Pour in half of the beaten eggs. Let it bubble lightly.

• Gently scramble the eggs a little, then add half of the parboiled oysters. Cook until the eggs are “mostly done” but the top is still slightly moist.

Step 5: Add Starch Batter & Herbs

• Stir the starch mixture again (it may have settled) and then pour half of it over the eggs and oysters, letting it spread across the surface.

• Sprinkle with half of the chopped green onion and cilantro.

Step 6: Flip and Finish

• Carefully flip the omelette using a spatula. (If the omelette is large, you can divide it into smaller portions to make flipping easier.)

• Cook on the other side for just a few seconds — just enough for the eggs to set.

• Invert the omelette onto a serving plate.

Step 7: Repeat

• Use the remaining ingredients (eggs, oysters, batter, herbs) to make a second batch.

Step 8: Serve

• Garnish with more green onion and cilantro if you like.

• Drizzle with Sriracha or hot sambal sauce according to your taste.

• Serve hot.

Recipe from Beyond Kim Chee

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