Oyster omelette - oh Chien

My foochow ancestors came from Minqing and Fuqing where seafood was in abundance.

Oyster omelette has always been a great love and favourite dish for our meals.



Photo of my oh chien in Chinese restaurant in China.


2 tbsp tapioca flour

1/2 tbsp plain flour

1 tbsp rice flour

150ml water

3 eggs (beaten)

300g fresh oysters

Garnishing:

1 stalk coriander leaves

1 stalk spring onion (cut into 3cm lengths)

Seasoning:

fish sauce or light soy sauce to taste

pepper to taste

Method :

Mix tapioca flour, plain flour, rice flour and water to form batter. Heat 10 tbsp oil in frying pan till hot. Reserve 1 ladleful of batter and pour the rest into pan. Once batter solidifies, pour in beaten eggs. Cut through batter with frying ladle so as to allow egg mixture to flow to the bottom. Pan-fry until bottom layer is golden-brown. Drizzle with fresh sauce or light soy sauce. Cut omelette into smaller pieces with frying ladle. Push to one side of pan, leaving a hole in middle. Toss in oysters and remaining batter. Stir-fry quickly for half a minute. Dish up. Sprinkle with coriander leaves, spring onion and pepper. Serve immediately with chili sauce.


This is the oyster omelette at the famous Tang Kee restaurant in Kuching Whenever we dine out with my mother, we would always order this dish.