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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\u00a0flour than eggs in the batter, or the number of oysters in the dish are too little and\u00a0I 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!<\/p>\n
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.<\/p>\n
![\"Oyster](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/oyster_omelette_recipe.jpg\")
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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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.<\/p>\n
![\"Cooking](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/oyster_omelette_recipe-3.jpg\")
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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.<\/p>\n
![\"fried](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/oyster_omelette_recipe-5.jpg\")
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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.\u00a0Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.<\/p>\n
![\"fried](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/oyster_omelette_recipe-8.jpg\")
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Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.<\/p>\n
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Please <\/b>rate<\/b><\/span>\u00a0our recipe or leave us a <\/b>comment<\/b><\/span>! You can even upload a snap of your creation!\u00a0<\/b><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n <\/p>\n
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