Simplest Singapore Oyster Omelette 新加坡 蚵煎

Sweet Potato Flour 蕃薯粉 : 30 g

Water: 90 cc

Oyster : 5 – 8 pieces

Egg: 3

Spring onion: chopped in 2-inch length

Sauce: fish sauce 鱼露 (1 Tbsp), 胡椒粉 pepper (added in the eggs)

Tip for crispy Oyster Omelette : Pour bit-by-bit the flour batter into the pan, don’t rush to pour all in one go, otherwise too wet the omelette. Fry it crispy in hot oil, then add another layer of egg.

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