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Teochew Oyster Omelette


A handful of fresh oysters or defrosted frozen oysters
Some spring onion (chopped separately for the white portion and green portion)
2 cloves of garlics (not in picture)
2 tablespoons of tapioca starch or corn starch or sweet potato starch
1 tablespoon of rice flour
2 teaspoons of fish sauce (鱼露)
1/2 teaspoon of white pepper
2 tablespoons of the cooking oil
10 tablespoons of water
4 eggs, light beaten
Some sprigs for coriander leaves for garnish

    • Defrost the frozen oysters completely, wash carefully in cold water and drain well.
    • Mix the tapioca/corn starch and rice flour together with the water and make a watery starchy 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 chilli sauce or additional fish sauce dusted with white pepper.



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