You are here: Home / Recipes / Recipes by Cooking Time / 0 to 1 Hour Recipes / Fried Oyster Omelette (Or Luak/ Or Chien) Recipe
678 Shares
Print Recipe Jump to Recipe
Originally posted on . Last updated on By Bee Leng 6 Comments
678 Shares
3.6 15 votes
Article Rating
For many years, I have always loved eating fried oyster omelettes, or ‘Or Luak/Or Chien. Nowadays, it is difficult to find really good ones as there either is moreflour than eggs in the batter, or the number of oysters in the dish are too little andI have to dig into the omelette just to find one, or it’s just too oily for my taste. That’s why I now prefer to cook my own!
The oysters I’ve used in this recipe are extra big and juicy, because they were air-flown with love, all the way from Melbourne, Australia, by my sister-in-law. But using frozen oysters at the supermarkets, or buying from the wet markets (just look for the stalls that sell shellfish) are fine if you decide to whip up this tasty treat.
- It’s healthier than the ones you find in hawker centres! That’s due to the fact that you can control how much oil you use with this home made recipe
- You can also have as many oysters as you’d like!No more stingy Or Luaks with hard to find oysters. Be as lavish as you want!
Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters. Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.
GRAB OUR HERITAGE HAWKER DELIGHTS COOKBOOK + EBOOK BUNDLED DEAL FOR JUST $44.85 (U.P. $54.80)
In a separate bowl, add all the batter ingredients and mix well. Peel the garlic and rinse. Pat dry and chop finely. Wash the spring onion and cut into small pieces.
Add 3 tbsp oil in a non-stick frying pan over high heat. Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer. Allow the batter to cook until it sets and turns golden colour.
Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.
When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.
Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters.Use a spatula to break up the omelette into big chunks.Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.
Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.
- Buy frozen oysters from the wet marketfrom stalls selling shellfish, or from the supermarket. Fresh oysters are more succulent and better in taste than frozen but they are not easily available in the markets.
- Use both sweet potato flour and rice flour.Sweet potato flour gives the omelette a softer and chewy interior while rice flour will give the outer part a crispy texture!They have different purposes so try not to skip these ingredients!
- Add more oil to get acrispiertexture.However, for a healthier version, follow this recipe.
- Make sure that the flour mixture is thinly spread out in the pan.Otherwise, it will become one big lump of cooked dough. If that happens, throw it away and make a fresh batch of batter.
- Adjust the timing of cooking the oystersif you are using smaller or larger oysters, fresh or frozen oysters, so they won’t overcook. Fresh oysters need a slightly longer time to cook than frozen ones. Do not overcook the oysters otherwise they will turn rubbery.
- Fish-Free: No modifications required
- Gluten-Free:Rice flour and potato flour are gluten free. Just ensure that the fish sauce brand you are using does not contain gluten additives.
- Nut-Free:No modifications needed.
Please rateour recipe or leave us a comment! You can even upload a snap of your creation!
Don’t forget tosubscribe to our Youtube channel for more yummy videos! Do alsojoin us atTBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!
Fried Oyster Omelette (Or Luak/Or Chien)
Course: Main Course, Side Dish
Cuisine: Chinese, Singapore, Singaporean / Malaysian
Keyword: fried oyster omelette, Or Luak/Or Chien
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 621kcal
Author: Bee Leng
Eggy, decadent Or Luak! Who'd knew that flour, eggs and fresh oysters would make such a great tasting combo? Come and try this hawker favourite by cooking your own with this healthier recipe!
Print Recipe
Ingredients
- 4 large Eggs
- 2-2 1/2 tsp Fish Sauce to add to the eggs
- A dash Pepper to add to the eggs
- 5 tbsp Oil
- 1 tsp Chopped Garlic
- 1 tsp Chopped Chilli/ Chilli Paste
- 12 Oysters Medium sized, fresh or frozen
- 2 stalks Spring Onion
Ingedients for the Batter
- 2 TBsp Sweet Potato Flour
- 1 TBsp Rice Flour
- 1 pinch Salt
- 125 ml Water
Garnish and Sauce (Optional)
- 1 bunch Parsley
- Chilli Sauce
Instructions
PREPARATION METHOD
Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters.
Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.
In a separate bowl, add all the batter ingredients and mix well.
Peel the garlic and rinse. Pat dry and chop finely.
Wash the spring onion and cut into small pieces.
COOKING METHOD
Add 3 tbsp oil in a non-stick frying pan over high heat.
Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer. Allow the batter to cook until it sets and turns golden colour.
Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.
When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.
Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters. Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.
Use a spatula to break up the omelette into big chunks.Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.
Notes
MARKETING TIPS
- Buy frozen oysters from the wet market from stalls selling shellfish, or from the supermarket. Fresh oysters are more succulent and better in taste than frozen but they are not easily available in the markets.
- Use both sweet potato flour and rice flour.Sweet potato flour gives the omelette a softer and chewy interior while rice flour will give the outer part a crispy texture!They have different purposes so try not to skip these ingredients!
COOKING TIPS
- Add more oil to get acrispiertexture. However, for a healthier version, follow this recipe.
- Make sure that the flour mixture is thinly spread out in the pan.Otherwise, it will become one big lump of cooked dough. If that happens, throw it away and make a fresh batch of batter.
- Adjust the timing of cooking the oysters if you are using smaller or larger oysters, fresh or frozen oysters, so they won't overcook. Fresh oysters need a slightly longer time to cook than frozen ones. Do not overcook the oysters otherwise they will turn rubbery.
Nutrition
Calories: 621kcal | Carbohydrates: 26g | Protein: 26g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 661mg | Sodium: 821mg | Potassium: 718mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5750IU | Vitamin C: 83.9mg | Calcium: 188mg | Iron: 7.6mg
678 Shares
About Bee Leng
Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!
TRENDING NOW!
Soya Sauce Chicken (Si Yau Kai / 豉油鸡)22.6K Total Shares
Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)7.7K Total Shares
Hainanese Chicken Rice7.2K Total Shares
Steamed Rice Cake (白糖糕 Bái Táng Gāo)6.6K Total Shares
Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)5.6K Total Shares
Highly Addictive Homemade Pineapple Tarts (凤梨挞 / 黄梨挞)4.2K Total Shares
6 Tips on How to Choose a Ripe Pineapple3.9K Total Shares
Homemade Bubur Cha Cha (Inspired by the Dragon Playground)2.5K Total Shares
How NOT to Cook Sago – 3 Common Mistakes People Make2.2K Total Shares
Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)2.0K Total Shares
Previous Post: « 6 Simple Steps to Scale and Clean Fish Like A Pro
Next Post: Ramen Egg (Japanese Soft Boiled Egg) »
Subscribe
6 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Esther
6 years ago
Hi Bee Leng and Melissa. Thank you for this recipe. I just tried it.and love it! God bless you!
Reply
Author
Tang Bee Leng
6 years ago
Reply to Esther
Hi Esther, we are so glad that you have tried successfully and loved it. Please post a photo for us the next time you cook it again.
Reply
Miranda
3 years ago
Thanks for such clear instructions and notes. I’m not a huge Oyster fan, but my husband is and he didn’t leave any leftovers! It was tasty and reminds me of what I’ve tried in restaurants.
Reply
Editor
Natalie
3 years ago
Reply to Miranda
Hi Miranda, that’s glad to hear and we are glad that your husband enjoyed it too! The next time you recreate it, please take a photo (before its gone) and share it on our Facebook page! Happy cooking 🙂
1
Reply
Nur
3 years ago
I just tried the recipe and was ok!! First time. ^_^
Reply
Editor
Natalie
3 years ago
Reply to Nur
Hi Nur,
that is great to hear! Hope you took a picture and share it on our Facebook page 🙂
Reply