Flip a thick and creamy oyster omelette, peppered with small and juicy bites of oyster that goes really well with chilli sauce
4 Servings
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  • 1 tbsp chopped garlic
  • 3 tbsps tapioca flour
  • 1½ tbsps rice flour
  • 1 tsp salt
  • 150 ml water
  • 4 eggs
  • 2 tsps seafood seasoning
  • 2 - 3 tbsps chilli paste
  • 100 g small oysters
  • Salt and pepper, to taste
  • 2 stalks spring onions, chopped finely
  • Oil for frying
  • Lettuce and sweet chilli sauce, to serve

Beat eggs with seafood seasoning and set aside.


Combine tapioca flour, rice flour, salt and water together. Heat a pan with 2 tbsps oil till smoking hot, add in garlic and tapioca mixture. Let it set.


Pour eggs over and let it partially set. Then break mixture up into smaller pieces and stir-fry over high heat for 3 mins.


Push to the side of pan, add in 1 tbsp oil. When hot, add in chilli paste and oysters. Stir-fry for 1 min and mix in the rest of the ingredients. Cook till heated through. Sprinkle some spring onions. Add salt to taste.


Serve with lettuce and chilli sauce on the side.

Photo: Chris Leong

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