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How to cook Oyster omelette (orh luak)

Orh luak is a Singapore hawker classic of plump fresh oysters cooked in a starchy batter and egg until crisp at the edges and soft and gooey in the middle, then served with a sharp chilli-vinegar dip. This home version uses a large non-stick or well-seasoned wok or pan so you can get a good sear on the batter.

Ingredients

For the batter

• 4 tbsp (about 40 g) tapioca starch (or sweet potato starch)
• 1 tbsp (about 8 g) plain flour
• 180 ml cold water
• 1/4 tsp salt
• a pinch white pepper

For the omelette

• 150 g fresh shucked oysters (small ones, about 10 to 12 pieces)
• 3 tbsp cooking oil, divided
• 3 eggs
• 2 cloves garlic, finely chopped
• 1 handful (about 30 g) tong ho (garland chrysanthemum) leaves or small Chinese lettuce leaves
• 1 tsp light soy sauce
• 1 tbsp fish sauce
• 1 stalk spring onion, sliced, for garnish
• a few sprigs coriander, for garnish

For the chilli dip

• 4 to 5 red chillies, seeds removed if you want less heat
• 2 cloves garlic
• 2 tbsp white vinegar
• 1 tbsp calamansi or lime juice
• 2 tsp sugar
• 1/4 tsp salt
• 2 tbsp water

Steps

1. Make the chilli dip5 min
   Blend or pound the chillies and garlic with vinegar, calamansi juice, sugar, salt and water until fairly smooth. Taste: it should be sharp, a little sweet and tangy. Adjust with more sugar or juice, then set aside in a small bowl.
2. Prepare the oysters5 min
   Place the oysters in a bowl of cold water with a pinch of salt and swirl gently to rinse off any grit or shell bits. Drain well in a sieve and pat dry with kitchen paper. Keep them in the fridge until ready to cook.
3. Mix the batter2 min
   Whisk the tapioca starch, plain flour, salt and white pepper with the cold water until completely smooth with no lumps. The batter will be thin and milky. Whisk again right before using, as the starch sinks quickly.
4. Beat the eggs2 min
   In another bowl, lightly beat the eggs with the fish sauce and light soy sauce. Do not over-whisk; a few streaks of white are fine. Wash the greens and pat dry.
5. Heat the pan1 min
   Place a 28 to 30 cm non-stick pan or wok over high heat. Add 2 tbsp oil and swirl to coat the surface. Wait until the oil is shimmering and just starting to smoke lightly, about 1 minute.
6. Cook the batter2 min
   Whisk the batter once more and pour it into the hot pan so it sizzles and spreads into a thin round. Cook for 1 to 2 minutes without stirring, until the edges turn translucent and start to set and the underside is lightly golden.
7. Add the oysters1 min
   Scatter the oysters evenly over the batter and let them sit for 30 seconds. They should start to turn slightly opaque at the edges. Do not stir, so the batter keeps its shape.
8. Pour over the egg1 min
   Pour the beaten egg evenly over the batter and oysters. Reduce heat to medium-high. Cook for 1 minute until the egg is about half set and wet-looking on top.
9. Scramble and break up2 min
   Using a spatula, break the omelette into rough, chunky pieces and flip them over. Let them cook for 1 minute so the underside gets crisp and golden. Push the pieces to one side of the pan.
10. Fry the garlic and crisp up2 min
    Add the remaining 1 tbsp oil to the empty side of the pan with the chopped garlic and fry for 15 seconds until fragrant but not browned. Toss everything together and press the pieces down so the edges crisp. Cook for 1 more minute.
11. Check doneness1 min
    Cut into a thick piece: the egg should be fully set with no raw liquid, and the oysters should be opaque and firm. The batter should be chewy and gooey in the middle with crisp brown edges. Cook another 30 to 60 seconds if anything looks wet or translucent.
12. Finish and serve1 min
    Toss in the greens and spring onion and stir for 10 seconds just until the leaves wilt. Transfer to a plate right away, top with coriander and serve hot with the chilli dip on the side.

Tips

• Use a starch that is fresh and finely ground; old or clumpy starch gives a gritty, tough batter.
• Keep the pan very hot when pouring in the batter, or it will stick and turn pasty instead of crisp.
• Dry the oysters well, as extra water makes the omelette soggy.
• For a crispier result, use a little more oil and let the pieces sit undisturbed for a minute before flipping.
• Cook one omelette at a time; doubling the batch in one pan cools it down and loses the crisp edges.

Food safety and allergens

Oysters are often eaten raw but this dish should be cooked until the oysters are opaque and firm and the egg is fully set. Buy oysters on the day, keep them chilled, and eat the omelette fresh; any leftovers should be refrigerated within 2 hours and eaten within 1 day, reheated until piping hot. Pregnant women, young children, older adults and people with weakened immunity should take extra care w

Contains: egg, fish, shellfish, soy, wheat

Watch it being made

• Must Try Recipe! Singapore Oyster Omelette • Or Luak 蚝煎 SINGAPORE Hawker Food • Chinese CookingSpice N' Pans · 591,354 views · YouTube
• Oyster omelette - 耗煎The Meatmen Channel · 299,880 views · YouTube
• How to Make Original Teochew Style Oyster Omelette (蚝烙)Chinese Cooking Demystified · 163,839 views · YouTube

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