Singapore Oyster Omelette

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Step 1 of 5

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Whisk sweet potato starch, rice flour, water, and fish sauce into a smooth slurry.

Ingredients quick view

1 cup fresh small oysters, drained

4 eggs, lightly beaten

1/4 cup sweet potato starch

1 tablespoon rice flour

1/2 cup water

1 teaspoon fish sauce

4 tablespoons lard or oil

3 garlic cloves, minced

1/2 cup garlic chives, cut into lengths

Cilantro and tangy chile sauce, to serve

Add oysters at the end so they remain juicy rather than shrinking and toughening.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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