Oyster omelette is the street food that hits every note. Crispy, lacy edges. Creamy, custardy center. Plump, briny oysters. Umami from fish sauce and soy. 20 minutes. Better than the hawker stall. You’re welcome.
Make Batter
In a small bowl, whisk sweet potato flour, cornstarch, water, salt, and white pepper until smooth. Set aside .
Prep Oysters
If using frozen oysters, thaw completely and drain. Rinse with salted water to clean. Pat dry.
Fry the Batter
Heat oil in a large non-stick skillet over medium-high heat. Pour the batter into the pan. Spread thinly. Cook 1-2 minutes until edges turn golden and crispy.
Add Oysters & Eggs
Scatter oysters over the batter. Pour beaten eggs over the top. Tilt the pan to spread eggs evenly. Let cook 2-3 minutes until eggs are almost set.
Season & Flip
Drizzle with fish sauce and soy sauce. Carefully flip or fold the omelette. Cook another 2-3 minutes until golden and crispy on both sides.
Serve
Garnish with green onions and coriander. Serve hot with chili sauce. Crispy, eggy, umami perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 2 servings | Difficulty: Easy
Storage Notes
Best fresh. Oyster omelette doesn’t reheat well — it loses its crispy texture. Make only what you’ll eat immediately. If you must, reheat in a dry skillet over medium heat for 2-3 minutes. Never microwave.
