Oyster omelette

Oyster omelette

Green Pickled Peaches
1 omelette
Chris Chen

This is inspired by the Penang and Taiwanese street stall versions I’ve seen. It’s always been a quandary of mine whether to swallow an oyster whole or to chew on it. There’s no choice here but to take things as they come when they are combined in an omelette, particularly if there are many components.

For the scallop crisp


Quantity Ingredient
4 scallops
vegetable oil, for brushing

For the rice crisp

Quantity Ingredient
50g jasmine rice
vegetable oil, for brushing

For the oysters

Quantity Ingredient
1 teaspoon blachan, roasted, (see glossary)
2 red bird’s eye chillies, deseeded and chopped
2 large red chillies, deseeded and chopped
1 small garlic clove, chopped
1 lime, juiced
12 rock oysters, freshly shucked

For the omelette

Quantity Ingredient
2 eggs
1 teaspoon vegetable oil
2 spring onions, julienned
60g lardo, thinly sliced
4 stems coriander, divided into smaller sprigs


  1. Make the scallop crisp:
  2. Preheat the oven to 180°C. Slice 4 scallops into the thinnest discs and brush lightly with vegetable oil. Spread on a silicone mat and put in the oven. Immediately reduce the temperature to 100°C and dryroast the scallops for 2 hours until crisp and orangey in colour.
  3. Make the rice crisp:
  4. Bring 350 ml water to the boil in a pot and drop in the rice. Cook for 5 minutes, when the rice should still be chalky in the middle. Drain, keeping the cooking water. Put the rice in a blender or food processor and break it up. Add the cooking water little by little until a runny batter is obtained. Heat a nonstick frying pan over medium heat and brush lightly with vegetable oil. Pour the rice batter into the hot pan. Cook until it dries out and turns from translucent to opaque white. Don’t worry if there are cracks in it. Remove carefully and set aside.
  5. Dress the oysters:
  6. Make the dressing by pounding the blachan, chillies and garlic one after the other in a mortar and pestle to make a paste. Transfer to a bowl, add the lime juice, and season to taste with salt and pepper. Just before making the omelette, toss the oysters with 1–2 teaspoons of the dressing.
  7. Make the omelette:
  8. Break the eggs into a bowl, season with a little salt and beat lightly. Heat a non-stick frying pan over high heat and, when hot, add the oil and swirl it around. Pour in the egg, tilting the pan so the egg covers the entire surface. The egg should sizzle when it hits the pan, then set quickly. Drop the oysters and spring onions onto the omelette and leave on the heat just long enough to heat through. Prepare to serve very quickly.
  9. Assemble the dish:
  10. Put the omelette on a plate, arrange the lardo on top and arrange the coriander sprigs and scallop crisps around the plate. Position fragments of the rice crisp on top. Serve with the remaining dressing on the side if you’d like the additional chilli or sour hit.
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