Hawker Fried Oyster Omelette – Learn how to make hawker style fried oyster omelette that you order often when you eat out. It’s easier to make than you think.
There are several different kind of Asian oyster omelettes. A while ago I made this Easy Oyster Omelette. That is really easy and more of a homecooked version. This hawker fried oyster omelette is one of my favorites from Singapore Hawker center.
WHAT IS HAWKER CENTER?
Hawker center is a common eating places in Asia. It is like an open-air food court. The place is filled with rows of food stalls selling cooked food. They are usually inexpensive. This is one of my favorite things about Asia.
WHAT IS SO SPECIAL ABOUT HAWKER FRIED OYSTER OMELETTE?
This hawker fried oyster omelette is one of the versions I’ve tried in Singapore hawker center. It’s of Teochew origin. The omelette has a thin layer of batter made with tapioca, rice, and all-purpose flour. The eggs and omelette are then cooked with this batter to give you that slightly crispy and gooey texture. It’s kinda weird description for an omelette, but trust me, it’s good!
HOW TO MAKE GOOD HAWKER FRIED OYSTER OMELETTE?
1. Good balance between the batter and eggs
Too much batter will make the omelette too gooey because there’s tapioca flour that contributes to that. However, a good ratio of the batter and eggs will give you nice crispy with slightly gooey omelette
2. Not overcooking the oyster
It’s a no brainer! If you overcook the oyster (or pretty much any seafood), they turn tough and that will ruin the overall dish. You want to bite into soft and melt-in-the mouth oyster
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Hawker Fried Oyster Omelette
- 300 gr fresh oysters
- 3 large eggs beaten
- 1/4 cup cooking oil
- 1 tsp fish sauce
- 1/2 tsp White pepper powder to taste
- 1 stalk green onion finely sliced
- In a mixing bowl, mix tapioca flour, all-purpose flour, rice flour and water to form a runny batter
- Heat cooking oil in frying pan until hot. Reserve about 1/4 cup of batter and pour the remaining into the hot pan. Once the batter coagulates, pour in beaten eggs
- Cut through the batter with spatula so as to allow egg mixture to flow to the bottom. Pan-fry until bottom layer is crisp brown
- Drizzle with seasonings. Cut omelette into smaller pieces using a spatula. Push to the side of the pan, leaving a hole in the middle. Toss in oysters and the remaining batter. Stir-fry quickly for about 30 seconds. Dish up. Garnish with green onions and serve immediately