Malaysian Oyster Omelette is a dish that is also popular in Taiwan, Hong Kong, Malaysia, Singapore, Philippines, Thailand for its savory taste. Variations of the dish can also be found in southern regions of China (Chaozhou, Fujian, Guangdong) although the taste and appearance can vary significantly from the original version. The oyster omelette is a Taiwan night market favorite.
There are many versions of these oyster pancakes / omelettes – they can be thin or crispy or soft and juicy. In some cases the pancake is made from tapioca starch with less eggs, in others, stir-fried with eggs. This version that uses more egg and less tapioca flour, and has a balance of crispy eggs, with oysters that are not overcooked.
- 1 cup of fresh oysters or defrosted frozen oysters
- Spring onion (chopped separately for the white portion and green portion)
- 2 cloves of garlic
- 2 tablespoons of tapioca starch, corn starch or sweet potato starch
- 1 tablespoon of rice flour
- 2 teaspoons of fish sauce
- 1/2 teaspoon of white pepper
- 2 tablespoons of cooking oil
- 10 tablespoons of water
- 4 eggs, lightly beaten
- Coriander leaves for garnish
- Defrost the frozen oysters, wash carefully in cold water and drain well.
- Mix the tapioca/corn starch or rice flour together with the water to make a watery starch solution. Set aside for later use.
- Heat the shallow flat frying pan with 2 tablespoons of oil.
- Stir fry the white portion of the spring onion and garlic until fragrant.
- Pour in the starch solution until the batter is half cooked (about 15 seconds).
- Add in the beaten eggs and when the eggs are almost cooked (set)
- Add in seasonings such as fish sauce and white pepper. Stir until well mixed.
- Add in the fresh oysters, stir fry for another one minute. Off the heat and garnish with coriander leaves or spring onions.
Best served hot as a snack, with home-made chili sauce or additional fish sauce with thinly-sliced green chili.