Egg and Oyster Pancake
Hawker • Singapore
How to Make Egg and Oyster Pancake (Traditional & Healthy Version)
Egg and Oyster Pancake is a beloved breakfast dish found across Singapore's bustling hawker centres and iconic kopitiams. Known locally as 'Orh Luak', this savoury pancake marries silky eggs with plump, briny oysters, all crisped up with a light, chewy batter. The dish is a testament to Singapore's fusion food heritage, blending Teochew technique with local ingredients for a unique Southeast Asian flavor. Egg and Oyster Pancake stands out for its golden crust, tender middle, and the umami punch of fresh oysters. It's a dish often enjoyed by early risers seeking a hearty start to the day, or by night owls craving supper after a stroll through Singapore's vibrant streets. The preparation is deceptively simple, but mastering the perfect balance between crispy and soft is a badge of honour for local hawkers. This healthy version of the classic is lighter on oil and makes use of fresh herbs and vegetables, ensuring you can enjoy Singapore's hawker culture while making health-conscious choices. Perfect for breakfast or a light lunch, this recipe brings an authentic taste of Singapore to your kitchen without the guilt.
Ingredients(for 1 medium pancake with 4-6 oysters)
- 100g Fresh oysters (shucked) (preferably local)
- 3 large Eggs (free-range if possible)
- 2 tablespoons Sweet potato starch (or tapioca flour)
- 2 tablespoons Rice flour (for crispiness)
- 4 tablespoons Water
- 2 stalks Spring onion (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 cup Bean sprouts (fresh, rinsed) - optional
- 1/4 teaspoon White pepper
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Canola oil (for frying; use less for lower calories)
- A small handful Coriander leaves (for garnish) - optional
- To serve Chilli sauce (optional, for dipping) - optional
Instructions
- 1
Prepare the batter by mixing sweet potato starch, rice flour, and water in a bowl until smooth. Set aside.
3 minutes
Ensure no lumps for an even crispy texture.
- 2
Beat the eggs in a separate bowl. Add a pinch of white pepper and half the chopped spring onions.
2 minutes
Beating well makes the pancake fluffier.
- 3
Heat half the canola oil in a non-stick pan over medium-high heat. Add minced garlic and sauté until fragrant.
2 minutes
Don’t let the garlic burn; it should remain golden.
- 4
Pour the starch batter into the pan and spread evenly. Let it cook undisturbed until the edges start to crisp.
4 minutes
Swirl the pan for an even layer.
Why This Dish is Healthy
This healthy Egg and Oyster Pancake is lower in fat and calories due to minimal oil use and the inclusion of fresh vegetables. The balance of lean protein, complex carbohydrates from sweet potato starch, and fiber from bean sprouts makes it a satiating, blood-sugar-friendly meal. Suitable for calorie counters, it's a nutritious way to enjoy Singapore’s hawker food culture without compromising your health goals.
Egg and Oyster Pancake is rich in high-quality protein from eggs and oysters, offering essential amino acids for muscle repair and overall health. Oysters are a great source of zinc, iron, and vitamin B12, while eggs contribute choline and vitamin D. Using canola oil instead of lard reduces saturated fat, and adding bean sprouts and coriander increases fiber, vitamins A and C, and antioxidants. The recipe is also lower in sodium compared to traditional hawker versions.
Pro Tips
- 💡Tip 1: Use freshly shucked oysters for the best flavour and texture.
- 💡Tip 2: For extra crispiness, increase heat briefly at the end of cooking.
- 💡Tip 3: Serve immediately with a squeeze of lime and homemade chilli sauce for a local touch.
Storage & Serving
Best enjoyed fresh for optimal texture. If needed, refrigerate in an airtight container for up to 1 day. Reheat in a non-stick pan to restore crispiness; avoid microwaving as it softens the pancake.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
