Fried Oyster Omelette (Orh Jian) is a hawker favourite dish in Singapore. It’s cooked with simple ingredients such as eggs and starch, topped with ocean-fresh, juicy oysters. Definitely a sinfully yummy indulgence.
Some people prefer to have a plate of Crispy Orh Jian while some prefer the gooey, starchy ones. Personally, I prefer to have the best of both world.
After several month of testing on the type of starches used and starch-to-water ratio (ok I admit I did took many breaks in between), here’s the recipe for everyone! Yes, everyone! Be it Crispy, or Gooey, or Both Crispy and Gooey, this recipe can be customised to everyone’s preference.
This recipe uses a mixture of rice flour and sweet potato flour for a light, gooey and crispy batter.
For those who prefer crispy egg batter, slightly more oil will be required to “fry” the batter. For those who prefer gooey ones, just enough oil to prevent the batter and egg from sticking onto the pan will do.
Cook this dish over medium high heat.
Prepare the ingredients required into 3 separate bowls – the Oysters, the Egg and the Batter.
Pour the batter into the heated pan with oil and fry until the batter is set. Separate the fried batter into smaller pieces as the batter will start to crisp from edge onwards. Smaller pieces ensure that the batter will crisp out faster due to more expose edge. Flip the batter to the other side. Add egg after the batter become crispy on both side.
For those who prefer only a gooey orh jian, you can skip the “tearing” of the batter step. Once the batter is set (when it start turning translucent), add in the egg.
For those who prefer the best of both world, crispy and gooey orh jian, pour half of the starch mixture and crisp the batter (including breaking the batter into smaller pieces after it set). After the 1st half of the batter become crispy, add in the remaining mixture.
Once the 2nd part of the batter becomes translucent, add it the egg
Once the bottom of the egg is cooked and brown, flip to the other side and cook until it start to brown, about 10 to 15 sec over medium high heat.
Break the starchy omelette into smaller pieces and transfer into a serving plate.
Add oil into the frying pan, fry the garlic until fragrance. Add in the seasoned oysters and chili paste at this point.
Stir fry for about 10 to 15 seconds for a dish of succulent oysters to top it over the omelette. You do not want overcooked oysters.
If the pan still have a lot of liquid when the oyster is cooked, remove the oysters and top it over the omelette first. Continue to reduce the liquid and drizzle over the oysters on the omelette
Top with chopped spring onions and serve hot.
- 1 tablespoon Rice Flour
- 2 tablespoon Sweet Potato Flour
- 135 ml water at room temperature (about 9 tablespoons)
- ½ teaspoon Fish Sauce
- Dash of Grounded White Pepper
- ½ teaspoon Hua Tiao Wine
- 1 Egg
- ½ teaspoon fish sauce
- ½ teaspoon Hua Tiao Wine
- Dash of Grounded White Pepper
- 100g of Oysters (Abt 10 pcs)
- 1 tablespoon chopped garlic
- ½ teaspoon Fish Sauce
- 1 tablespoon Hua Tiao Wine
- Chili paste to taste (optional)
- 2 tablespoons of oil or more
- chopped spring onions for garnishing
- Prepare 3 separate bowls - one for the flour mixture, one for the egg and one for marinating the oysters
- Add all the ingredients required for flour mixture and mix well.
- Set aside
- Repeat the same for egg mixture and marinating the oysters.
- Heat 2 tablespoons of oil in a frying pan over medium high heat
- When the oil is hot, add in the flour batter.
- Pour the batter into the heated pan with oil and fry until the batter is set (when it become translucent.
- Separate the fried batter into smaller pieces and allow the break up batter to fry till crispy
- Flip the batter to the other side and continue to fry until crispy. Add more oil if required
- Add egg after the batter become crispy on both side.
- Allow the egg to cook until it turn golden brown and then flip to the other side and cook until golden brown.
- Break the egg and flour mixture into smaller pieces and transfer it to a serving plate.
- Heat 2 tablespoons of oil in a frying pan over medium high heat
- When the oil is hot, add in the flour batter.
- Pour the batter into the heated pan with oil and fry until the batter is set (when it become translucent.
- Add egg after the batter become translucent and allow the egg to cook until it turn golden brown Flip to the other side and cook until golden brown.
- Break the egg and flour mixture into smaller pieces and transfer it to a serving plate.
- Heat 2 tablespoons of oil in a frying pan over medium high heat
- When the oil is hot, add in half of the flour batter.
- Fry the batter until the batter is set (when it become translucent.
- Separate the fried batter into smaller pieces and allow the break-up batter to fry till crispy
- Flip the batter to the other side and continue to fry until crispy. Add more oil if required
- Add the remaining half of the flour mixture and continue to cook the batter until it become translucent.
- Add the egg mixture and allow the egg to cook until it turn golden brown and then flip to the other side and cook until golden brown.
- Break the egg and flour mixture into smaller pieces and transfer it to a serving plate.
- Add 1 tablespoon of oil into the heated pan
- Add 1 tablespoon of chopped garlic into the heated oil
- Fry until fragrance.
- Pour in the marinated oysters with the marinates (and chili paste)
- Quickly stir fry for about 10 to 15 sec or when the oysters are cooked but not overcooked.
- Remove the oysters from the frying pan and top over the starchy omelette
- Continue to reduce the marinates if it's still very wet and pour the reduction over the oysters
- Garnish with chopped spring onions and serve