I love fried oyster omelette (Or luak)! But most places serve it too oily, little amount of small oysters (sometimes overcooked and rubbery) and/or too gooey.
However, I have tasted from a particular stall that served its fried oyster omelette crispy, less oily with a good amount of nicely cooked moist oysters and omelette. Sadly, the stall closed when the hawker area was removed.
With these memories in mind, I researched and experimented till I worked out my ideal recipe.
This 30 minutes Singaporean version recipe has all the rich flavors of the outside bought fried oyster omelette. The good news is that it is less oily and you can enjoy loads of omelette and oysters!
The secret to this recipe is fish sauce and oyster water. They gel the 3 main components nicely, making the distinct signature flavors in this dish. Without them, the 3 components; egg, batter, oysters, will each have its own separate taste.
So do keep in mind that it will definitely make a world of difference to the taste if you consider to omit these two ingredients from this recipe.
Easy 30 minutes fried oyster omelette (Or Luak)
- 150- 200g frozen oysters (defreeze and soak in 160ml water)
- 6-8 tbsp oil
- 4 eggs
- 3 tsps fish sauce
- 1/ tsp sesame oil
- 4 tbsp tapioca flour
- 2 tbsp rice flour
- White pepper powder to taste
- 1 sprig coriander (remove leaves from stem)
- 1 stalk spring onions (chopped)
- 1 calamansi or small green lime (cut into half)
- Sambal chili sauce mixed with lime juice
- Remove soaked oysters from water. Place in a separate bowl from the 160ml of oyster water and set both aside.
- Whisk your eggs until they are foamy. Season with 1/2 tsp of fish sauce and and set aside.
- To prepare your batter, mix the tapioca and rice flour together in a bowl. Gently stir in your oyster water, 1/2 tsp fish sauce and sesame oil. Combine well and set aside.
- Heat your frying pan/ wok on high heat and add 4 tbsp oil.When the oil is hot, pour in 3/4 of batter to form a thin layer over the pan/wok.
- Once the batter turns light brown and crispy, use a spatula to cut up the batter into big pieces.
- Pour and spread your eggs around the cut batter. Let it set for awhile until it is cooked. Turn batter omelette over to cook on the other side.
- Add in more oil around the side of the pan/wok while the batter omelette is cooking. Add in the remaining fish sauce. Once the other side is cooked, use your spatula to cut up the batter omelette into smaller pieces.
- Push cooked batter omelette to one side of the pan/wok.
- Add in the rest of the oil onto the empty side of the pan/wok. Add in oysters with the remaining batter. Let it set for about 30seconds or till half cooked.
- Quickly toss the oysters together with the batter omelette for another 30 seconds.
- Remove pan/wok from heat. Transfer the oyster omelette onto a serving plate. Season with white pepper powder, garnish with coriander leaves and spring onion. Serve it with sambal chili sauce and calamansi/ small green lime.