Don Signature Crab - Singapore Food Guide

Crispy Oyster Omelette

Singapore-style Crispy Oyster Omelette — wok-shallow-fried oysters and eggs turned into a lacy, golden-edged hawker favourite with a soft, savoury centre.

Crispy Oyster Omelette

About this dish

Crispy Oyster Omelette (often called orh luak in Hokkien) is a beloved hawker-centre classic across Singapore, from lively Chinatown stalls to heartland kopitiams and late-night East Coast supper trips. The dish balances briny fresh oysters with a golden, crunchy egg skirt and a slightly gooey interior — the contrast of textures is what keeps people ordering this as a shared plate for zi char dinners or a late-night snack after drinks.

At home in a typical Singapore kitchen, the omelette is made with a simple batter of rice or tapioca starch and water, mixed with eggs and a splash of stock, then shallow-fried at high heat to get those lacy, crisp edges while the centre remains silky and soft. Serve it hawker-style with sambal chilli, a squeeze of lime and chopped spring onions; the acidity lifts the seafood, and sambal adds that familiar local heat. This recipe includes local tips — where to source oysters at NTUC, Sheng Siong or the wet market, and how to manage heat for maximum crispiness — so busy parents, potluck hosts and supper hunters can recreate the taste of a zi char stall at home.

Flavour-wise, expect bright ocean brininess from the oysters, rounded umami from a dash of fish sauce or light soy, and a hint of white pepper and sugar to balance. The best results come from a hot wok and plenty of oil so the batter fries into fragile, crunchy laces around the eggs and oysters — a texture beloved by hawker regulars and a great sharing plate for family-style meals or weekend gatherings.

Ingredients

  • 300 g fresh oysters, drained (leave some of the oyster liquor)
  • 3 large eggs, beaten
  • 60 g tapioca starch (or potato starch) plus 20 g rice flour
  • 200 ml cold water or light chicken stock
  • 1 tsp light soy sauce
  • 1 tsp fish sauce (optional, for extra umami)
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 2 cloves garlic, finely minced
  • 2 tbsp vegetable oil (for batter and cooking)
  • 4–6 tbsp neutral oil (for shallow frying to get crispy edges)
  • 2 shallots, thinly sliced (optional)
  • 1 small bunch spring onions, chopped
  • Small handful coriander leaves, roughly chopped (optional garnish)
  • Lime wedges, to serve
  • Sambal chilli or sliced chilli padi in light soy, to serve
  • Optional: 80 g bean sprouts (tossed into the omelette for extra texture)
  • Optional: 1 tsp sesame oil (for finishing, not for frying)

Step-by-Step Method

  1. 1. Prepare the batter: in a bowl whisk together tapioca starch, rice flour and cold water (or stock) until smooth; let rest for 5 minutes to hydrate — it should be slightly runny but viscous.
  2. 2. Season the beaten eggs with light soy sauce, fish sauce (if using), sugar and white pepper; set aside. Drain oysters, reserving any milky liquor to add to the batter if desired.
  3. 3. Heat a wok over high heat until very hot; add 2 tablespoons of vegetable oil, then quickly fry minced garlic and sliced shallots for 20–30 seconds until aromatic but not browned.
  4. 4. Pour the batter into the wok and swirl to create a thin layer; allow it to set for 30–45 seconds on high heat so the bottom crisps. If using bean sprouts, scatter them now.
  5. 5. Spoon the oysters evenly over the semi-set batter and immediately pour the beaten eggs over everything. Let cook undisturbed for 20–40 seconds — you want the edges to brown and become lacy while the centre remains slightly soft.
  6. 6. Pour in 4–6 tablespoons of hot oil around the edges (careful of splatter) to encourage crisp, lacy edges. Use a flat spatula to lift and turn portions; push the omelette so the bottom crisps more evenly — keep the wok on medium-high to high heat.
  7. 7. Once the omelette has a golden, crispy skirt and the eggs are mostly set but still tender inside (about 1–2 minutes more), slide onto a serving plate. Taste and adjust seasoning with a light splash of soy or a pinch more sugar if you want the hawker-style balance.
  8. 8. Garnish with chopped spring onions, coriander and a squeeze of lime. Serve immediately with sambal chilli or sliced chilli padi in light soy — crispiness is best right away, like at your favourite zi char stall.
  9. 9. Leftovers: reheat briefly in a hot non-stick pan with a teaspoon of oil to revive edges, but note the texture changes after sitting — best eaten fresh for that contrast of crisp and gooey.

Tips & Serving Ideas

  • Buy fresh oysters from your wet market or supermarket (NTUC, Sheng Siong, Cold Storage) and use some of the oyster liquor in the batter for extra briny flavour.
  • Tapioca or potato starch gives the omelette its characteristic chewy-silky interior and crisp lacy edges — avoid using only wheat flour.
  • Get the wok very hot and use plenty of oil for shallow frying to create those crisp, golden ‘lacy’ edges; pour hot oil around the edge of the omelette for extra crunch.
  • Adjust heat tolerance by serving sambal on the side — Singapore hawkers often let customers add sambal or extra soy to taste.
  • If you don’t have a wok, use a wide non-stick frying pan and cook in two batches rather than crowd the pan to keep the edges crispy.
  • Make-ahead: you can mix the batter and keep in fridge for a few hours, but cook the omelette just before serving — texture degrades after resting.
  • For a Peranakan twist, add a small spoon of belachan-sambal to the plate, but start with a little — it’s potent.
  • To reheat leftovers, briefly pan-fry on medium-high to refresh the crisp edges; avoid microwave which makes it soggy.

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