Ingredients

  • Serves 2 people
  • Flour mixture: 


    130 g tapioca flour

  • 720 ml water

  • 70 g plain flour

  • 1 tsp salt

  • Rice flour mixture (sticky white slurry) : 

    30 g rice flour

  • 400 ml water

  • Omelette condiments: 

    120 ml oil

  • 6 eggs

  • 2 tsp fish sauce (red boat)

  • 4 tsp soy sauce

  • 2 tsp cooking wine

  • 2 cloves garlic (chopped)

  • 8 pcs oysters (substitute oysters with prawns)

  • 2 tbsp spring onion (chopped)

  • 2 tbsp chili paste

  • pepper

  • scallions (sliced)

  • 1 sprig coriander

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Recipe Courtesy of
Asian Food Network

Oyster Omelette

A fan of Oyster Omelette (Ou Luak) but unable to find a store with the perfect ratio of egg, flour, and oyster? Why not try cooking oyster omelette at home! Not only can you control the proportions of the ingredients that you add-in, you can also adjust the seasoning to your preferences - be it the chili, fish sauce, and even the number of oysters. Be as lavish as you want, and there you have it, your perfect Oyster Omelette!
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  1. Make tapioca flour mix

    • Mix the tapioca flour, plain flour and salt into a bowl.
    • Add water and mix
    • Strain and set aside.


  2. Make rice flour mix

    • Mix the rice flour with water and strain. Set aside.


  3. Fry the Omelette

    • Heat up an oiled pan.
    • Spread ½ ladle of rice flour mixture covering the entire surface. Cook until the base is formed
    • Next, add about 1 ladle of tapioca flour mix over medium heat.
    • Add 3 beaten eggs, 2 tsp light soy sauce and 1 tsp fish sauce. Spread evenly over entire surface. Lower the heat and fry.
    • Turn over when the underside is slightly browned.  Drizzle some oil in the middle and cut up omelette and push to side of pan.
    • Add 1 tsp garlic, 1 tbsp chili paste and 2 tbsp oil in the middle and fry. Then mix the omelette in.
    • Add 4 pcs oysters onto centre of pan, searing it a few seconds. Add 1 tsp cooking wine.
    • Mix the oysters with the omelette and spring onions.
    Fry the Omelette


Plate and Serve!

Transfer to serving dish and garnish with coriander.

Plate and Serve!

Get Some Tableware!

 

 

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Ingredients
  • Serves 2 people
  • Flour mixture: 


    130 g tapioca flour

  • 720 ml water

  • 70 g plain flour

  • 1 tsp salt

  • Rice flour mixture (sticky white slurry) : 

    30 g rice flour

  • 400 ml water

  • Omelette condiments: 

    120 ml oil

  • 6 eggs

  • 2 tsp fish sauce (red boat)

  • 4 tsp soy sauce

  • 2 tsp cooking wine

  • 2 cloves garlic (chopped)

  • 8 pcs oysters (substitute oysters with prawns)

  • 2 tbsp spring onion (chopped)

  • 2 tbsp chili paste

  • pepper

  • scallions (sliced)

  • 1 sprig coriander

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