Singapore never fails to amaze food lovers around the world. If you have ever visited this country, you must fall in love with the Singapore oyster omelet. Why don’t you try it at home?
Today, we will share with you a Singapore oyster omelette recipe. Let’s scroll down and enjoy the wonderful Singapore treat!
What Is Singapore Oyster Omelette Recipe?
In Singapore, you may get oyster omelette in a lot of hawker centers. It is a delicious treat for oyster lovers.
This recipe is available in a variety of styles. There are other versions in Malaysia, Taiwan, and Thailand, among other countries. Some people like their omelettes to be crunchy, while others like them to be starchy and sloppy.
The recipe we describe in this post combines the best features of both. It has a thin batter with a gooey texture and crispy edges.
A famous cuisine in SingaporeHow to Cook Singapore Oyster Omelette
Making a Singapore oyster omelette isn’t tricky. You just need to follow the three steps below.
Step 1: Gather Ingredients
You can use frozen or fresh oysters for this recipe. Even canned oysters will work. But of course, for the best result, we would recommend the fresh ones.
You only need to gather ingredients for the batter, which includes all-purpose flour, tapioca starch, and potato starch. Cornstarch can be a good alternative if you don’t have potato starch.
Main ingredients of Singapore oyster omeletteStep 2: Prepare the Batter
Before making the batter, drain off excess liquid from the oysters and pat them dry with a paper towel. Then set them aside.
Once you have all the necessary ingredients, you can make the batter easily by mixing them in a mixing bowl and stirring them thoroughly. Avoid preparing too soon, or it will absorb liquid and become too gooey.
Step 3: Fry the Omelet
Preheat a pan. It would be best to use a non-stick pan, or your omelette will fall apart with some pieces sticking to the pan bottom.
Stir the batter again because starches may settle at the bottom. Then, pour about two ladles into the pan and spread it evenly.
Fry the batter until it turns crispy while the middle remains soft. You can break them into chunks if you like crisper edges.
Add one egg to the batter and fry them until they start to solidify yet still wet.
Now, flip the batter over, and add some oil and another egg to the pan. You will fry until the eggs settle.
Fill your ladle half full with batter, and add oysters to it. Some fish sauce at this step will help enhance the flavor.
Pour what you have into the ladle and fry for 30 seconds. Please note that oysters are quick to cook, so only fry them for a short time. You don’t like overcooked oysters.
Your dish is done. You can dish it out onto a platter. Then, garnish with cilantro and green onions on top.
Enjoy your dishRead more:
Frequently Asked Questions
Can You Put the Oyster Sauce in an Omelet?
Yes. Many Asian omelet recipes call for the oyster sauce to complement the taste of eggs. This sauce is a sweet and salty condiment made from sugar, salt, and oyster juice.
Is Oyster Omelet Healthy?
Yes, it’s a nice balance of proteins, minerals, and carbs. The key is to cook the oysters properly. You may ruin the taste if you overcook them, but undercooking oysters will lead to some health concerns.
What Is the Difference Between Fried Oysters and Oyster Omelettes?
The difference between the two dishes is the potato starch added to the omelet. In fried oysters, you just use eggs, batter, and oysters.
Conclusion
If you can’t visit Singapore, bringing the country’s cuisine to your house will be an excellent idea. Try our Singapore oyster omelette recipe, and you can have a nice meal.
Hopefully, you will find this guide helpful. Remember to share with us about your experience after following the instructions.
Thank you for reading!
Singapore Oyster Omelette
Singapore oyster omelette is easy to make. In just 20 minutes, you will have a crispy omelet without losing the freshness and sweetness of oysters.
Course Main Course, Snack Keyword often served with a dipping sauce, subtle sweetness of fresh oysters, thin batter with a gooey texture and crispy edges For the oysters:
- 6 – 8 oysters
- 2 eggs
- 3 tbsp cooking oil
- 1/2 tsp fish sauce
For the batter:
- 90 g tapioca flour
- 30 g all-purpose flour
- 30 g potato starch
- 300 ml water
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1/4 tsp ground pepper
- 1/4 tsp salt
For the sauce:
- 3 tbsp sambal oelek
- 1 tbsp rice vinegar
For the garnish:
- 1 sliced green onion
- Fresh cilantro
Combine batter ingredients in a mixing bowl.
Set a non-stick pan to heat.
Add oil to the pan.
Stir the batter thoroughly and pour two ladles of it into the pan.
Fry the batter until the edge turns crispy, but the middle is gooey.
Add one egg to the batter and fry until it solidifies but is still wet.
Slip the batter blended with the egg over.
Add some oil and fry another egg in the pan.
Once you have crispy edges, flip the batter over.
Add some oil to fry the oysters.
Dip the oysters in the batter and fry them in the pan for 30 seconds.
Dish the omelette on a plate.
Add some cilantro and onion on top. Enjoy your dish!
