“Oh Chien” (Fried Oyster Omelette)
| Submitted by: Sherene Milizia, Director, Overseas and Intercultural Programs |
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Hailing from the tropical island city of Penang, Malaysia, where an abundance of fresh seafood is readily available year-round, one of my hometown’s beloved dishes is “Oh Chien” – Fried Oyster Omelette. This delectable creation serves as both a satisfying main dish and a mouthwatering snack, evoking cherished memories of home with every bite. The dish features fresh, plump, and juicy oysters nestled atop a bed of perfectly cooked egg omelette. The omelette itself is a study in contrasts—crispy around the edges yet delightfully sticky in texture. This combination creates a harmonious balance of flavors and textures that tantalizes the palate. Served piping hot, the Fried Oyster Omelette is typically accompanied by a zesty garlic and chili sauce. This condiment adds a kick of heat and depth of flavor that complements the briny sweetness of the oysters and the richness of the egg.
| Servings: 3 | Cultural Connection: Penang, Malaysia |
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Ingredients
- 9 eggs, beaten, separated into three equal portions
- 300 grams fresh oysters, cleaned and drained
Instructions
- Divide the batter, oysters, and beaten eggs separately into 3 portions.
- Heat up 3 tbsp vegetable oil and pour in 1 portion of batter and 1/3 of the beaten eggs into frying pan/wok. Drizzle with a little fish sauce and fry the mixture until aromatic.
- Push the omelette mixture to the side of the frying pan/wok and add in oysters, 1 tbsp chili sauce, and stir-fry until aromatic. If needed, add in a little more batter or fish sauce.
- Repeat instructions with the other two portions of oysters, batter, and eggs.
- Stir to mix all the ingredients together. Dish up, sprinkle some cilantro leaves on top and serve.
