Friday, December 14, 2007

Oyster Omelette/Or Chien

The prefect marriage of just-cooked-to-perfection oysters, eggs, a somewhat crisp finish of the flour and starch mixture is what to expect from this dish.


8 - 10 large fresh oysters or 1/2 lb frozen oysters

2 tbsp tapioca starch

1 tbsp rice flour

8 tbsp water

1 tbsp oil

2 cloves garlic, finely chopped

3 whole eggs, beaten

1 tbsp light soya sauce

1 tbsp chinese wine

Ground white pepper

Sprigs of cilantro and chopped spring onions for garnishing


Wash the oysters and drain well.

Mix both tapioca starch and rice flour together with the water to ake a very 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 center 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 soya sauce, chinese wine and pepper.

Add oysters and cook just long enough to heat through.

Garnish and serve immediately accompanied by Chili Sambal.

Chili Sambal

10 bird's eye chilies, chopped

20 red chillies, chopped

10 cloves garlic

1/2 cup oil

2 tbsp tomato paste

1 tbsp dried prawns, soaked and pound or blend

5 tbsp lime juice

1 tbsp sugar

Salt and pepper to taste

Pound and blend the chilies and garlic to obtain a fine paste using all the oil to keep the blades turning.

Pour blended ingredients into a large microwaveable bowl and add in tomato paste & dried prawns.

Cook on high for 5 minutes and continue to cook until the chili is fragrant.

Add in lime juice and sugar, then season with salt and pepper to taste.

Allow to cool.




Srivalli said...

nice one...I liked your header so much..looks so cute as well as the kids on the profile!

pingmouse said...

hi lily, managed to try out your recipe... but mine didnt turn out too well. How come the oysters doesnt' stick to the eggs? When I turn the eggs over, the oysters oso came out one by one....

See my blogpost:

Unknown said...


you have too much oysters and too little batter. and the oysters did not stick to the eggs cos the eggs were overcooked. you would have to be fast and quick so that the eggs are not totally set when you add the oysters.

Anonymous said...

aunty lily
where in denver do you get the oysters from?

Unknown said...


i buy the frozen ones from H-mart and you could get the unshucked ones from Viet Hoa or Pacific Ocean. In fact the frozen ones are in all the asian markets.

Anonymous said...

Hi Lily,

Tried this receipe as I had bought some oysters. Turned out delicious & the kids liked it so much. They want this dish again tonight.
Being in Melbourne, miss a lot of local Singaporean food so your recipe site is a godsend.

Thanks & keep up the good work & wishing you Gong Xi Fa Cai which is coming this Sunday.

Unknown said...

Wow that sounds delicious!

The best Chesapeake Bay Oysters are grown on our family farm!

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