Oyster Omelette

Here’s a recipe for something you’re surely missing from your favourite hawker stall 😋 A dish of Hokkien & Teochew origin, made with a layer of batter, well seasoned eggs and decked with a decadent cup full of oysters! The result is an omelette of crispy edges & the perfect balance of #delish flavours

Prep Time

5 min.

Cook Time

15 min.

Total Time

20 min.


Quick & Easy


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 Batter Mixture:
3 tbsp Tapioca Flour
1 tbsp Rice Flour
¼ tsp Salt
100ml Water
 Egg Mixture:
1 tbsp Fish Sauce
4 large Eggs (beaten)
¼ tsp Pepper
 100g Frozen Oyster Meat (approx 15pcs)
 3 cloves Garlic (chopped)
 1 tbsp Light Soy Sauce
 1 stalk Spring Onion (chopped)
 1 Big Red Chilli (sliced)


  1. Make egg mixture with eggs, fish sauce & pepper and whisk well.
  2. Mix tapioca flour, rice flour, salt with water, and stir well, for the batter.
  3. Heat up a pan with 2 tbsp cooking oil & pour in the flour batter mix.
  4. Once it is half cooked and has hardened slightly, add half of the egg mixture on top.
  5. Break up the mixture and let it cook until it is slightly crispy at the edges.
  6. Then make a space in the centre & add 1 tbsp oil, then add in the garlic.
  7. Once slightly browned and fragrant, add in the oysters, light soya sauce and the balance of the egg mixture then continue to fry until the egg is fully cooked.
  8. Add some spring onions and cut red chillies for garnish.

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