Hawker-style oyster omelettes are one of my favourite foods in Singapore and Malaysia, but if I have top quality oysters, I prefer to make them at home where I can make sure the oysters are just kissed by the pan so they're not overcooked.






Skill level

Average: 3.6 (21 votes)


  • 3 tbsp lard or vegetable oil (see note)
  • 3 eggs, lightly beaten
  • salt, to season
  • 1 garlic clove, minced
  • 12 Tathra oysters, freshly shucked
  • 1 tbsp Shaoxing wine
  • 1 tsp fish sauce
  • salt, to season
  • a handful of garlic chives or thin spring onions, cut into 5 cm lengths

Chilli sauce

  • 3 bird's eye chillies
  • 2 garlic cloves
  • 2 cm piece ginger
  • 60 ml (¼ cup) white vinegar
  • 1 tsp fish sauce
  • 1 tsp sugar


  • ¼ cup sweet potato starch
  • 1 tbsp rice flour
  • 100 ml cold water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. For the chilli sauce, blend the ingredients together until a paste forms. Taste and adjust for seasoning. Set aside until ready to serve.

2. For the batter, place all the ingredients into a bowl and whisk until well combined.

3. Heat a large frying pan over high heat and add the lard or oil. Add the batter and fry for a few seconds. Pour the eggs on top and fry for another 1-2 minutes or until the egg begins to set. Break up the eggs and batter and mix together. Move the mixture to one side of the pan and add a little extra lard or oil to the open side of the pan if needed. Add the garlic and fry until fragrant. Add the oysters and fry for just a few seconds. Add the Shaoxing wine, fish sauce, salt and garlic chives and toss together with the omelette. Remove from the pan and serve with the chilli sauce.

• I like to render my own lard from a piece of pork fat and then sprinkle the crispy remains over the top of the omelette. To do this, finely chop the lard and cook over low-medium heat until most of the fat has rendered and all that remains are the lovely crispy bits.


Adam Liaw visits bushfire-affected communities and creates dishes using their local produce in Adam Liaw's Road Trip for Good.