Or chien 蚝煎 (‘Or luah’ / Fried Oyster Omelette)

This is one of my favourites, on my ‘must-eat’ list when I’m in Singapore. It’s also a popular Taiwanese street food. Best eaten in hawker centres or at road-side stalls in the old days, Or Chien is artery-clogging but delicious. The hawker “ah-chek” (‘uncle’) frys this up in his large wok accompanied by dramatic clanging noises of the spatula breaking up the flour and eggs. Back home it’s always made with fresh medium-sized oysters. I wasn’t able to find any when the craving hit me, so I substituted it with Crown Prince smoked oysters, available from most grocery stores. I got mine from Trader Joe’s. Fish sauce is an essential ingredient. Don’t stinge on it.

Or chien 蚝煎 ('Or luah' / Fried Oyster Omelette)
Prep time
Cook time
Total time
Recipe type: Sides
Cuisine: Chinese
Serves: 4
  • Smoked oysters, 1 tin, drained
  • 3 eggs, beaten
  • ¼ cup prawns, shelled
  • 2 tbsp tapioca flour
  • 2 tbsp corn starch
  • Fish sauce
  • Cooking wine
  • White ground pepper
  • Soy sauce
  • Garlic, chopped
  • Chilli (optional)
  • Cilantro or Spring onions, thinly sliced to garnish
  1. Mix flour and corn starch in 2 cups of water and stir well.
  2. Heat small amount of oil and add well-stirred, flour/starch mixture into oil. Leave it alone till flour is translucent and slightly browned at the edges.
  3. Pour eggs over it and heat for a while till edges start to brown.
  4. Cut up flour and eggs with spatula and stir well. Push to one side of the wok.
  5. Add a little more oil in wok.
  6. Fry garlic and prawn.
  7. Add cooking wine, pepper, soy sauce. Add chilli if desired.
  8. Add dash of fish sauce.
  9. Add oysters till heated through.
  10. Mix everything together, adding pepper, soy sauce, chilli to adjust taste accordingly. Add more fish sauce if preferred.
  11. Garnish with cilantro or spring onions.


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