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Oyster Omelette
Singapore
A signature dish of Singapore and Taiwan's Chinese communities. Found at every hawker centre.
Singapore hawker oyster omelette — oysters cooked in a tapioca starch and egg batter until the starch forms a gelatinous crust, served with chilli sauce. Identical in name but distinct from Taiwan's version.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
440 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
150gfresh oysters
3eggs, beaten
3 tbsptapioca starch in 80ml water
1spring onion, sliced
oilfor frying
chilli sauceto serve
Method
1
Heat oil in a wok. Add tapioca mixture. Cook until translucent.
2
Add oysters. When they open, add eggs.
3
Cook until egg is set. Add spring onion.
4
Serve with chilli sauce.
Chef's Tip
The tapioca crust should be chewy and golden — this texture is the point.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.