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Oyster Cake
Singapore
One of Singapore's oldest street foods. The sweet potato starch creates a sticky, translucent texture unlike a Western omelette.
Teochew oyster omelette — rice flour and egg fried with fresh oysters until crispy at the edges but soft within, dressed with a fiery chilli sauce.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
425 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
150gsweet potato starch
200mlwater
3eggs
200gfresh oysters
spring onionschopped
oilfor frying
chilli sauceto serve
Method
1
Mix starch with water until smooth. Add eggs. Beat lightly.
2
Heat oil in a heavy pan until very hot. Add oysters.
3
Pour starch mixture over. Fry until edges are crispy. Flip.
4
Add spring onion. Cook 1 more minute. Serve with chilli sauce.
Chef's Tip
The hot oil and very high heat create the characteristic crispy-yet-soft texture.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.