Fried Oyster Omelette (Or Luak/ Or Chien) Recipe - The Burning Kitchen (2024)

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.

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.

1. 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.
2. 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!

1. Add more oil to get acrispiertexture.However, for a healthier version, follow this recipe.
2. 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.
3. 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.

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