Penang Oyster Omelette

Photo by Speedlights/flickr

Serves 2-3.


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


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)