This recipe brings back memories of my first trip to Singapore – and my first meal at Newton Circus hawker centre. I’ve seen the translation of oyster omelette written so many ways, including or luak, orh luak, orr chien, orh jian and o-a-tsian. The ingredients vary a lot too, some people use tapioca flour or potato flour instead of rice flour and many include sweet potato flour instead of or as well as the plain flour. Chopped coriander and the bean sprouts are optional and some recipes use fish sauce instead of the oyster sauce or soy sauce. As long as you have a crisp thin batter, golden eggs, plump oysters and a good dash of garlic, the rest is up to you. I sometimes serve my oyster omelette with Sambal Goreng instead of the dipping sauce (see video below). As for wine, I love a glass of d’Arenberg The Dry Dam Riesling from McLaren Vale with this dish, it’s more full-bodied than Clare riesling and perfect for these bolder Asian flavours.
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