Home › Seafood

Penang Oyster Omelette

Share

Photo by Speedlights/flickr
enlarge image

Photo by Speedlights/flickr

This dish of oysters fried in a special flour-and-egg mixture is a favorite hawker food on the streets of Malaysia and Singapore.

Serves 2-3.

Ingredients

3 tablespoons rice flour or cornflour (cornstarch)
300 ml/10 fl oz cold water
4 tablespoons oil
3 large eggs, beaten
salt and pepper to taste
250 ml/8 fl oz/1 cup raw oysters, preferably small
2 teaspoons oyster sauce
1 fresh red chilli, sliced
2 tablespoons chopped fresh spring onions (scallions)
2 tablespoons chopped fresh coriander

Directions

Mix cornflour and water together. Heat a large, flat frying pan and add half the oil, swirling to coat base of pan. Pour in the flour and water and cook until browned on bottom. Pour in the eggs seasoned with salt and pepper. When set, turn and brown other side, adding remaining oil gradually as required. When omelette is golden on both sides, use a wok chan or other frying spatula to cut roughly into pieces. Add the oysters mixed with the oyster sauce and stir-fry for only 30 seconds. Sprinkle with chilli, spring onions and coriander and serve at once.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.