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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil and sauté chilli until fragrant.
Add oysters, then pour in the tapioca slurry.
Crack eggs on top and add spring onion.
Let it set, then flip and drizzle with fish sauce.
Mix the sauce ingredients and spread half the sauce on top.
Flip again for that crispy-chewy magic.
Serve hot with rice or crunchy bean sprouts. Finish with extra sauce, fresh chilli, spring onion, and furikake.
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For extra crispiness, ensure the pan is hot before adding the omelette mixture.
Adjust the amount of hot sauce in the sauce to suit your spice preference.
Can I use a different type of starch?
Yes, you can substitute tapioca starch with cornstarch, but it may alter the texture slightly.
What can I serve with this omelette?
This omelette pairs well with rice or crunchy bean sprouts.
Can I make this omelette without oysters?
Yes, you can substitute oysters with shrimp or leave them out for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best results.
Is there a substitute for furikake?
If you don't have furikake, you can use sesame seeds and a pinch of salt as a substitute.
