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Oyster Omelette – Orr Chien Recipe

Oyster Omelette - Orr Chien Recipe

Oyster Omelette – Orr Chien Recipe

Ingredients :

  • 8-10 large fresh oysters
  • 1 tablespoon tapioca starch 1/2 tablespoon rice flour
  • 4 tablespoons water
  • 2 tablespoons oil
  • 3 eggs, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • Ground white pepper
  • Coriander leaves (cilantro), to garnish

Chilli Vinegar Dip

  • 2 tablespoons rice vinegar
  • 4 teaspoons chilli powder
  • 4 teaspoons water
  • 2 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Method :

  1. To make the Chilli Vinegar Dip, mix all the ingredients in a small bowl and set aside.
  2. Rinse the oysters and drain well to get rid of any sand or grit. Combine the tapioca starch, rice flour and water in a bowl to make a thin batter.
  3. Heat a wok or large skillet over high heat until very hot and add 1 tablespoon of the oil. Add the batter and cook for 15 seconds, then add the eggs and scramble with the batter. When the eggs are almost cooked, push all the ingredients to one side of the pan. Add the remaining oil and stir-fry the garlic for a few seconds, then mix everything together and stir-fry for 2 minutes. Add the rice wine, soy sauce, pepper and oysters, and continue to cook long enough to heat through, about 1 minute. Serve hot, garnished with fresh coriander leaves and dipping bowls of the Chilli Vinegar Dip on the side.

Note : Tapioca starch is made from ground tapioca root. It is used as a thickening agent for soups. Substitute cornflour.

Serves 4
Preparation time : 10 mins
Cooking time : 10 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Teochew Steamed Fish Recipe”