Oyster Omelette




15 min


10 min


Oyster Omelette is a wonderful combination of oyster and whipped up eggs is a must try dish of Taiwan. It is also one of the iconic dish in Malaysia and Singapore.
Shrimp will be a good substitute if you don’t like the taste of oyster.


  • 4-6 ‏medium oysters
  • 3 ‏eggs
  • 2 tablespoons ‏tapioca starch/corn starch
  • 1 tablespoon ‏rice flour
  • 1/4 tsp ‏salt
  • ‏a pinch of white pepper
  • 2 tablespoons ‏spring onion, chopped
  • 2 tablespoons ‏coriander leaves, chopped (optional)
  • 1/2 cup ‏water
  • 2 tablespoons ‏dark soy sauce/fish sauce
  • 2 cloves ‏garlic chopped
  • 4-5 tablespoons ‏oil

For Oyster Sauce

  • 2 tablespoons ‏water
  • 1/4 teaspoon ‏sugar
  • 1/2 tablespoon ‏ketchup
  • 1/2 tablespoon ‏rice vinegar
  • 1 tablespoon ‏Chinese chili sauce
  • ‏A pinch of salt


  1. Add starch, rice flour, salt, pepper and water in a bowl. Mix well until smooth batter is formed.
  2. Rinse the oysters and cut them into small pieces.
  3. Heat 2 tablespoons of oil in a pan over medium heat. Add the batter and reduce the heat. Cook for about 1-2 min until batter is half set and its color changes from white to translucent.
  4. Now add the beaten eggs and with the help of spatula spread it around. Cook until edges turn light brown.
  5. Cut the omelette into four pieces and push it aside or you can simply make a hole in the middle by pushing the eggs and batter to the side of the pan.
  6. Add the remaining oil, oysters and garlic. Season with soy sauce and a pinch of salt and pepper. Fry the oysters for half a minute. Oysters can be cooked in 1-2 minutes so make sure not to overcook them. Sprinkle green onion and with the help spatula flip the omelette. Cook for another 2 minutes and turn off the heat.
  7. Add all the sauce ingredients in a blender and blend until a smooth paste is formed.
  8. Garnish the omelette with coriander leaves, green onion. Top with oyster sauce and serve immediately.
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