Serves 4 to 5



  • Cooking Oil, 6 tablespoons
  • Tapioca Flour, 60 grams
  • All-purpose Flour, 20 grams
  • Sweet Potato Starch, 20 grams
  • Water, 200ml
  • Fish Sauce, 1 teaspoon
  • Soy Sauce, 1 teaspoon
  • Sesame Oil, 1 teaspoon
  • White Pepper, ¼ teaspoon
  • Salt, ¼ teaspoon

Oyster Omelette:

  • Cooking Oil, 3 tablespoons
  • Egg, 3 (beaten)
  • Oysters, 10 pieces (drained and pat-dry)
  • Fish Sauce, 1 teaspoon
  • Parsley, to garnish


  1. In a bowl, add in all the batter ingredients and mix well. Set aside for later use.
  2. In a 28cm Thermos® KFF-028D Ultra-Deep Non-Stick Frying Pan, add in 2 tablespoons of cooking oil and pre-heat the frying pan for about 2 minutes.
  3. After 2 minutes, add in 2 ladles of prepared batter. Continue frying for about 3 minutes until crispy at the edges.  
  4. Add half the beaten eggs and continue frying for 2 minutes until the eggs just started to solidify (still slightly wet).
  5. After 2 minutes, flip to the other side and add in remaining half the beaten eggs. Continue frying for about 3 minutes until eggs are fully cooked and to your desired crispiness.
  6. Shift the cooked eggs onto one side of the frying pan, and add in 1 tablespoon of cooking oil.
  7. In a ladle, add in ½ full of batter, oysters and fish sauce. Pour it on the frying pan and stir fry for 1 minute. Mix well until combined with the cooked omelette.
  8. Serve on plate and garnish with parsley. Enjoy!



  • The recipe is improvised from an original recipe, courtesy of whattocooktoday.com.
  • This recipe is based on using the Thermos® KFF-028D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan. 
  • This recipe is also suitable for a KFH-028 Deep Non-Stick Frying Pan. 


Photos and recipe courtesy of Thermos Singapore team.