Oyster omelette – 耗煎

Oyster omelette (耗煎) – There’s very few hawker food fans who have not tried this before. In this video we attempt our own version of this fan favourite!

You gotta know that in creating this dish at home, patience is the key for the crispy batter as most stoves at home won’t be able to get hot enough like the ones used by the hawkers. Get yourself 10 large, fresh oysters to add that freshness to the crispy batter that will have that ooomph! Take note do not overcook the oysters, they will taste dry instead of being juicy with the full ocean taste!

Topping this off, consume your freshly cooked omelette with zesty and spicy vinegar chilli sauce. You won’t regret trying this dish. Happy cooking!

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  • Servings: 4

  • Time: 15 min

  • Skill: Intermediate


  1. Omelette:

  2. 1 tbsp rice flour

  3. 3 tbsp tapioca flour

  4. pinch of salt

  5. 100ml water

  6. 2 eggs

  7. 10 large oysters (fresh or frozen)

  8. ¼ cup chopped spring onions

  9. ¼ coriander leafy part

  10. Seasoning mixture:

  11. 2 tbsp hua tiao chiew

  12. 1 tbsp fish sauce (adjust to preference)

  13. ½ tbsp light soya sauce


  1. For the batter mix 3 tbsp tapioca flour, 1 tbsp rice flour, a pinch of salt and 100ml water

  2. For the seasoning mix 2 tbsp hua diao wine, 1 tbsp fish sauce and 1/2 tbsp light soya sauce

  3. Crack 2 eggs and add 1 tbsp seasoning mixture

  4. To a hot pan add 3 tbsp pork lard and flour batter ladle by ladle

  5. Cook batter until crispy

  6. Add half the beaten eggs

  7. Flip to the other side and add the remaining eggs

  8. Break up the omelette slightly

  9. Add 10 oysters to pan with 2 tbsp of seasoning mixture

  10. Add 1 tsp pork lard

  11. Cook oysters for 30 secs

  12. Garnish with chopped spring onions and coriander leaves