For many years I have always loved to eat Oyster Omelette or ‘Or Luah’. Nowadays, it is difficult to find really good Or Luah. It is often a great disappointment, either there is more flour than egg, or the oyster portion is too stingy and I have to dig into the omelette just to find one miserable oyster, or its too oily for my taste. That’s why I now prefer to cook my own orh luak. The oysters I used in these photos are extra big and juicy, because they were airflown with love, all the way from Melbourne Australia, by my sister-in-law. But you should be able to find frozen oysters at the supermarkets or wet markets (just look for the stalls that sell shellfish) if you decide you want to whip up this tasty treat.
[recipe title=”Fried Oyster Omelette (Or Luah) Recipe” servings=”4″ time=”30 minutes” difficulty=”Easy” image=”https://burningkitchen.files.wordpress.com/2016/08/oyster_omelette_recipe-9.jpg” description=”A healthier version of this Singaporean hawker favourite – the way it should be – MORE oysters and LESS oil!”]
- Eggs, 4
- Fish Sauce, 1 tsp
- Potato Flour, 2 Tbsp
- Rice Flour, 1 Tbsp
- Oil, 2 Tbsp
- Chopped Garlic, 1 tsp
- Shucked Oysters, 12 medium sized pieces
- Parsley, 1 bunch
- Water, 125ml
- Salt, Pinch
- Chopped Chilli, 1 tsp
[recipe-directions title=”COOKING METHOD FOR FRIED OYSTER OMELETTE(30 minutes)”]
- Whisk egg together with fish sauce
- In a separate bowl, mix the potato flour and rice flour together with the water and salt
- Put oil into a non-stick frying pan on high fire. Once the pan is hot, use a spoon to scoop the flour mixture into the frying pan and spread it out into a thin layer. Allow the mixture to cook until it sets and turns slightly brown.
- Set aside a quarter bowl of egg mixture and pour the rest of the egg mixture over the flour pancake. Before the egg sets, use a spatula to break up the flour pancake into big pieces.
- When the egg is three-quarters cooked, dig a well in the centre of the egg. Add oil, garlic and chilli into the well and fry for a short while.
- Then add in the oysters and quickly stir fry for about 20 seconds (You may need to adjust the timing if you are using smaller or larger oysters, so they won’t overcook).
- Pour in the remaining egg mixture on top of the oysters and quickly stir fry the oysters for a few seconds.Stir in all the rest of the omelette and dish it onto a plate.
- Garnish with the parsley and serve hot with chilli sauce
[recipe-notes title=”TOP TIPS FOR FRIED OYSTER OMELETTE”]
- You can buy frozen oysters from the wet market from stalls selling shellfish.
- Why use both potato flour and rice flour? Potato flour is to give a slightly chewy texture, while the rice flour will give a more crispy texture! They have different purposes so try not to skip these ingredients!
- To get a crispier texture, you will need to add more oil. However I prefer this healthier recipe when cooking for my children and grandchildren.
- Make sure that the flour mixture is thinly spread out in the pan otherwise it will become one big lump of cooked dough. If that happens, it is best to throw it away and make a fresh batch of four mixture .
Suggested Modifications for Special Diets
- Fish-Free: No modifications required
- Gluten-Free: Rice flour and potato flour are gluten free. Just ensure that the fish sauce brand you are using does not contain gluten additives.
- Nut-Free: No modifications needed.
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|About The Burning Kitchen|
Hi! We are Bee Leng and Melissa, the mother-daughter team behind The Burning Kitchen. We love home cooking and we love sharing our family’s recipes with the world. We only ever share proven recipes that we have perfected ourselves, and which we write-up from scratch (no hidden steps, no secret sauces). And the best part is: our recipes are full of fantastic, and often, surprisingly easy tips from years of experience, that is bound to improve your cooking regardless of your current level! Read more.