STORY BEHIND THE RECIPE

For many years, I have always loved eating fried oyster omelettes, or ‘Or Luak/Or Chien. Nowadays, it is difficult to find really good ones as there either is more flour than eggs in the batter, or the number of oysters in the dish are too little and I have to dig into the omelette just to find one, or it’s just too oily for my taste. That’s why I now prefer to cook my own!

TRICK OF THE TRADE

The oysters I’ve used in this recipe are extra big and juicy, because they were air-flown with love, all the way from Melbourne, Australia, by my sister-in-law. But using frozen oysters at the supermarkets, or buying from the wet markets (just look for the stalls that sell shellfish) are fine if you decide to whip up this tasty treat.

WHAT I LIKE ABOUT THIS DISH

• It’s healthier than the ones you find in hawker centres! That’s due to the fact that you can control how much oil you use with this home made recipe
• You can also have as many oysters as you’d like! No more stingy Or Luaks with hard to find oysters. Be as lavish as you want!

HOW TO MAKE FRIED OYSTER OMELETTE(OR LUAK/OR CHIEN)? 

Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters. Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.

In a separate bowl, add all the batter ingredients and mix well. Peel the garlic and rinse. Pat dry and chop finely. Wash the spring onion and cut into small pieces.

Add 3 tbsp oil in a non-stick frying pan over high heat. Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer. Allow the batter to cook until it sets and turns golden colour.

Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.

When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.

Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters.Use a spatula to break up the omelette into big chunks. Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.

Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.

MARKETING TIPS

1. Buy frozen oysters from the wet market from stalls selling shellfish, or from the supermarket. Fresh oysters are more succulent and better in taste than frozen but they are not easily available in the markets.
2. Use both sweet potato flour and rice flour. Sweet potato flour gives the omelette a softer and chewy interior while rice flour will give the outer part a crispy texture! They have different purposes so try not to skip these ingredients!

COOKING TIPS

1. Add more oil to get a crispier texture. However, for a healthier version, follow this recipe.
2. 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, throw it away and make a fresh batch of batter.
3. Adjust the timing of cooking the oysters if you are using smaller or larger oysters, fresh or frozen oysters, so they won’t overcook. Fresh oysters need a slightly longer time to cook than frozen ones. Do not overcook the oysters otherwise they will turn rubbery.

DIETARY MODIFICATIONS

• 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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Fried Oyster Omelette (Or Luak/Or Chien)

Course: Main Course, Side Dish

Cuisine: Chinese, Singapore, Singaporean / Malaysian

Keyword: fried oyster omelette, Or Luak/Or Chien

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 621kcal

Author: Bee Leng

Eggy, decadent Or Luak! Who'd knew that flour, eggs and fresh oysters would make such a great tasting combo? Come and try this hawker favourite by cooking your own with this healthier recipe!  

Print Recipe

Ingredients

• 4 large Eggs
• 2-2 1/2 tsp Fish Sauce to add to the eggs
• A dash Pepper to add to the eggs
• 5 tbsp Oil
• 1 tsp Chopped Garlic
• 1 tsp Chopped Chilli/ Chilli Paste
• 12 Oysters Medium sized, fresh or frozen
• 2 stalks Spring Onion

Ingedients for the Batter

• 2 TBsp Sweet Potato Flour
• 1 TBsp Rice Flour
• 1 pinch Salt
• 125 ml Water

Garnish and Sauce (Optional)

• 1 bunch Parsley
• Chilli Sauce

Instructions

PREPARATION METHOD

• Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters.
• Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.
• In a separate bowl, add all the batter ingredients and mix well.
• Peel the garlic and rinse. Pat dry and chop finely.
• Wash the spring onion and cut into small pieces.

COOKING METHOD

• Add 3 tbsp oil in a non-stick frying pan over high heat.
• Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer. Allow the batter to cook until it sets and turns golden colour.
• Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.
• When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.
• Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters. Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire. 
• Use a spatula to break up the omelette into big chunks. Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.

Notes

MARKETING TIPS

1. Buy frozen oysters from the wet market from stalls selling shellfish, or from the supermarket. Fresh oysters are more succulent and better in taste than frozen but they are not easily available in the markets.
2. Use both sweet potato flour and rice flour. Sweet potato flour gives the omelette a softer and chewy interior while rice flour will give the outer part a crispy texture! They have different purposes so try not to skip these ingredients!

Read Also:  Thai Black Olive Fried Rice ( Khao Phad Nahm Liap Dum)

COOKING TIPS

1. Add more oil to get a crispier texture. However, for a healthier version, follow this recipe.
2. 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, throw it away and make a fresh batch of batter.
3. Adjust the timing of cooking the oysters if you are using smaller or larger oysters, fresh or frozen oysters, so they won't overcook. Fresh oysters need a slightly longer time to cook than frozen ones. Do not overcook the oysters otherwise they will turn rubbery.

Nutrition

Calories: 621kcal | Carbohydrates: 26g | Protein: 26g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 661mg | Sodium: 821mg | Potassium: 718mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5750IU | Vitamin C: 83.9mg | Calcium: 188mg | Iron: 7.6mg