Orh Luak

Name: Orh Luak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 200g fresh small oysters, cleaned; 3 eggs; 3 tbsp tapioca starch; 2 tbsp rice flour; 80ml water; 2 stalks garlic chives, cut into 3cm pieces; 3 cloves garlic, minced; 3 tbsp vegetable oil; White pepper; Chili sauce: 4 tbsp sweet chili sauce, 1 tbsp lime juice, 1 clove garlic minced

蚝煎 (ORH loo-AHK)

Oyster Omelette

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 364 kcal

A crispy-edged, starchy omelette loaded with plump fresh oysters, bound by a tapioca starch batter that creates a unique contrast of crispy and gooey textures, served with tangy chili sauce.

Nutrition & Info

Protein 18.0g

Carbs 28.0g

Fat 20.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ eggs ⚠ gluten

Equipment Needed

flat griddle or wide skillet spatula

Presentation Guide

Vessel: flat plate

Garnishes: garlic chives, chili sauce

Accompaniments: sweet chili sauce with lime

Ingredients

200g fresh small oysters, cleaned
3 eggs
3 tbsp tapioca starch
2 tbsp rice flour
80ml water
2 stalks garlic chives, cut into 3cm pieces
3 cloves garlic, minced
3 tbsp vegetable oil
White pepper
Chili sauce: 4 tbsp sweet chili sauce, 1 tbsp lime juice, 1 clove garlic minced

Instructions

1
Mix tapioca starch, rice flour, and water into a smooth batter.
2
Heat oil on a flat griddle or wide skillet over high heat. Add garlic, fry briefly.
3
Spread oysters across the griddle, cook for 1 minute until edges start to firm.
4
Pour the starch batter over the oysters, let it spread and crisp at the edges for 2 minutes.
5
Crack eggs over the top, break yolks, and let them set slightly before folding the omelette.
6
Scatter garlic chives, flip or fold, cook until the edges are crispy but the centre remains slightly gooey.
7
Serve with sweet chili dipping sauce.

💡

Did You Know?

The key to a great orh luak is the contrast between the crispy starch edges and the gooey centre — hawkers who achieve this texture balance are revered.

Chef's Notes

Equipment Tips

flat griddle or wide skillet
spatula

Garnishing

garlic chives, chili sauce

Accompaniments

sweet chili sauce with lime

The Story Behind Orh Luak

Orh luak (oyster omelette) was brought to Singapore by Teochew and Fujian immigrants who had been making similar oyster-starch omelettes in southeastern China for centuries. In Singapore's hawker centres, it became a beloved late-night snack. The use of tapioca starch creates the signature crispy-gooey texture that distinguishes it from a regular omelette.

🕐 Traditionally enjoyed dinner, supper, hawker snack 📜 Origins: Teochew/Fujian origin, 19th century

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