Fried oyster, oyster pancake, Luak, oyster omelet, this famous street food has a thousand names. I have tried it in Singapore once and fell in love on first bite.
The creamy oysters wrapped in the crispy fried egg, the omelet has earned its spot as a popular Asian dish in Guangdong, Taiwan and Malaysia.
So today, I’m sharing the simplified 3-ingredient version of the oyster omelet. Just like the tomato egg stir-fry, once you get the steps right, you will have a perfect dish in no time.
What kind of oyster should I use?
The beauty of the oyster omelet is that the oysters are wrapped in the egg mixture. To have a more balanced texture, smaller oysters are more favorable in this dish.
I used packaged pacific oysters for their natural sweetness. But you can use any local oysters in a small size.
Tips for cooking the perfect oyster omelet:
- Boil the oysters first.
It takes more time to cook the oysters than the eggs. So boiling the oysters in advance will help to prevent overcooking the omelet. Also, it helps to drain the water inside the oysters so the omelet won’t be watery.
- Don’t stir the eggs immediately.
After pouring the egg mixture on the pan, let it sit there a half a minute or so. When the eggs start to form, gently stir and wrap the oysters in the egg.
The eggs may get too scrambled if you stir too soon. And you may lose that crisp edges as well.
- Control the amount of salt
Oyster contains a good amount of sodium. When cooked, there’s a slight savory taste. So try to limit the extra salt you add in the dish.
If you find the dish too bland after it’s cooked, add soy sauce to taste.
- Small oysters, 10-15
- Olive oil, 2 tbs
- Scallion, 1, finely chopped
- Corn flour, 1 tbs
- Water, 1 tbs
- Salt and pepper, to taste
- Rinse the oysters till clean.
- Break two eggs into a bowl. Whisk till it is covered with a thin layer of bubbles.
- In a bowl, mix cornflour with water. Add in the whisked egg and stir evenly.
- Wash the scallion. Remove the top. Separate the green part and the white part and chop finely.
- Add the green scallions in the egg and whisk.
- Boil the oysters in a pot for 3 minutes. Take them out and put them on a kitchen towel to drain.
- On a pan, heat up 1 tbs of olive oil on medium heat. Add the white part of the scallion in and stir till fragrant.
- Add the oysters in the pan. Make sure they are drained as much as possible. Sear for 3 minutes until they are slightly brown.
- Pour the egg and flour mixture on the pan. Let it sit for 30 seconds or so for the eggs to form.
- Stir the eggs to wrap the oysters evenly for another 3-5 minutes.
- Transfer to a plate and enjoy.
Have you tried this oyster omelet?
Tell me what you think in the comment!