Fried Oyster with Garlic Sauce

Name: Fried Oyster with Garlic Sauce
Cuisine: Singaporean

Hawker • Singapore

180

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Fried Oyster with Garlic Sauce (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Fried Oyster with Garlic Sauce, known locally as 'Orh Jian', is a beloved dish at Singapore kopitiams and hawker centres. This vegetarian adaptation pays homage to the dish’s roots while embracing a health-conscious approach, making it ideal for anyone looking to enjoy classic Singaporean flavours with fewer calories. Traditionally, fried oyster is a staple at bustling hawker stalls, often enjoyed as a hearty lunch or a special treat during festive gatherings. Our version uses king oyster mushrooms to replicate the meaty texture of oysters, combined with a fragrant garlic sauce that highlights the bold, umami-rich profile Singaporeans adore. Singapore’s food scene is celebrated for its vibrant mix of cultures and fusion influences, and this dish is no exception. Fusing the classic hawker technique with modern vegetarian principles, Fried Oyster with Garlic Sauce is a testament to Singapore's culinary creativity. The garlic sauce is a nod to local tastes for punchy, aromatic condiments, while the light batter and use of fresh herbs keep the dish refreshing and balanced. It’s perfect for those who want an authentic taste of Singaporean hawker food without compromising on health or dietary preferences.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: egg, soy

Ingredients(for 1 medium plate per person (typical kopitiam portion))

200g King oyster mushrooms (sliced into thick rounds)
2 Eggs (use only egg whites for a lighter version)
2 tbsp Cornstarch (for light batter)
2 tbsp Rice flour (gives crispiness)
6 cloves Garlic (finely minced)
2 tbsp Low sodium soy sauce (for sauce)
1/2 cup Vegetable stock (for sauce base)
2 stalks Spring onions (sliced for garnish)
1 tbsp Fresh coriander (chopped for garnish) - optional
2 tbsp Sunflower oil (or canola, for frying)
1/4 tsp White pepper

Instructions

1
Prepare the king oyster mushrooms by slicing them into thick rounds. Pat dry with a paper towel to ensure crisp frying later.
3 minutes
Dry mushrooms thoroughly to prevent sogginess.
2
In a mixing bowl, whisk the egg whites until frothy. Add cornstarch, rice flour, and a pinch of white pepper to create a smooth batter.
4 minutes
Use only egg whites for a lighter, less oily finish.
3
Dip the mushroom slices into the batter, ensuring an even coat. Heat 1 tablespoon of sunflower oil in a non-stick pan over medium heat.
3 minutes
Shake off excess batter for a crispier texture.
4
Fry the battered mushrooms in batches until golden brown on both sides, about 2–3 minutes per side. Remove and drain on a paper towel.
8 minutes
Do not overcrowd the pan to maintain crispiness.

Why This Dish is Healthy

By replacing traditional oysters with king oyster mushrooms and using egg whites, this recipe cuts down on cholesterol and saturated fat, making it a heart-friendly choice. The light batter and pan-frying method use less oil, supporting weight management and overall wellness. Incorporating plenty of fresh garlic, herbs, and vegetables also increases the nutrient density of this beloved Singaporean hawker dish.

This vegetarian Fried Oyster with Garlic Sauce is rich in protein from egg whites and king oyster mushrooms, while being lower in fat and cholesterol than the traditional version. Mushrooms provide dietary fiber, B-vitamins, and minerals like selenium and copper. The use of minimal oil and a lighter batter reduces calorie content. Garlic offers heart-healthy benefits and antioxidants, while fresh herbs boost vitamin C and phytonutrients. The dish is naturally gluten-free if gluten-free soy sauce is used.

Pro Tips

💡Tip 1: Use king oyster mushrooms for the best texture and flavour.
💡Tip 2: Batter mushrooms just before frying to keep the coating light and crisp.
💡Tip 3: Prepare the garlic sauce fresh to preserve its aromatic quality.

Storage & Serving

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.

Best served: Breakfast or Lunch