Recipe: André Chiang’s Oyster Omelette

André Chiang
A crispy oyster omelette is served on a green plate, set on a Malay fabric cloth with chopsticks and dipping sauce.

Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette, from ‘Penang: Recipes & Wanderings Around an Island in Malaysia’, Belmond’s new cookbook with Apartamento.

"The fresh oyster omelette is one of the most popular and beloved street foods on the island. This dish was developed as a result of the influence of the Chinese population of Penang, which migrated from the Fujian Province where a version of these oyster omelettes are called hao jian. Unlike the classic French omelettes, these are soft in the centre and incredibly crispy on the outside." — André Chiang, culinary curator of Eastern & Oriental Express, A Belmond Train, Southeast Asia

Ingredients Serves: 4

  • 80g rice flour
  • 1 tbsp of cornflour
  • ¼ tsp of salt
  • 180ml water
  • 2–3 tbsp of vegetable oil, for frying
  • 10–12 fresh oysters, shucked, drained, and rinsed
  • 3 large eggs, lightly beaten
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • ¼ tsp of white pepper
  • 1 green onion, chopped
  • 1 handful of fresh coriander leaves
  • 1 tbsp of ketchup
  • 1 tbsp of Sriracha sauce
  • 1 tsp of oyster sauce
  • 1 tsp of mayonnaise

Instructions

Step 1 / 5

In a bowl, whisk together the rice flour, cornflour, salt, and water until smooth. This batter will give the omelette a slightly chewy texture.

Step 2 / 5

Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Pour the batter into the skillet, spreading it out evenly to form a thin layer. Let the batter cook for about 1–2 minutes until it begins to set and turn golden at the edges.

Step 3 / 5

Scatter the fresh oysters over the batter, pressing them lightly into the mixture. Pour the beaten eggs over the oysters and batter, tilting the pan slightly to allow the eggs to cover the surface evenly. Let the omelette cook for 3–4 minutes until the eggs are almost set.

Step 4 / 5

Carefully flip the omelette using a spatula (you can also fold it in half) and cook for another 2–3 minutes, until both sides are golden brown and crispy at the edges. Sprinkle with soy sauce, fish sauce, and white pepper.

Step 5 / 5

Slide the omelette onto a serving plate and garnish with chopped green onions and fresh coriander. Make the dipping sauce by mixing together the ketchup, Sriracha sauce, osyter sauce and mayonnaise in a small bowl and serve alongside the omelette.

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