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Taiwanese Oyster Omelette

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 1 serving
Course: Main Dish
Cuisine: Taiwanese
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 100 g Fresh oysters pat dry thoroughly
  • 1–2 pcs Eggs
  • 1 handful Bok choy or chrysanthemum greens roughly chopped
Starch batter
  • 3 tbsp Sweet potato starch about 30g
  • 1 tbsp Potato starch or cornstarch about 10g
  • 120 ml Cold water
  • 1/4 tsp Salt
  • White pepper a pinch
For frying
  • 1.5 tbsp Neutral oil
Oyster omelette sauce
  • 1 tbsp Sriracha
  • 1.5 tbsp Honey
  • 1 tbsp Ketchup
  • 1 tsp White miso
  • 1 tbsp Sweet potato starch slurry 1:3 starch to water
  • 2 tbsp Water

Equipment

  • Non-stick or cast iron pan
  • Lid
  • Spatula
  • Small saucepan for sauce

Method
 

Prep
  1. Rinse oysters and gently pat dry with paper towels. Excess moisture will cause the batter to go watery and lose crispiness.
Mix the batter
  1. Combine sweet potato starch, cornstarch, salt, and white pepper. Add cold water and whisk gently until just combined (do not over-mix). Rest for 10–15 minutes.
Make the sauce
  1. Combine all sauce ingredients in a small saucepan. Cook over low heat, stirring constantly, until thickened. Set aside.
Fry the batter
  1. Heat a cast iron or heavy-bottomed pan over high heat. Add oil. When the oil just starts to smoke, stir the batter and pour it in. Quickly spread into a thin round with a spatula.
Add toppings
  1. While the batter is still soft on top, scatter the oysters and greens across it. Press lightly with the spatula to help them sink in.
Add egg
  1. Crack the egg alongside the batter. Once the white is half-set, flip it over the oysters with the spatula.
Flip and crisp
  1. Flip the whole omelette over. Cook over medium-high for 1–2 minutes until the bottom is golden and crispy. Plate and drizzle generously with sauce.

Notes

  1. Salt-rinse the oysters before cooking to remove grit and reduce any fishiness. Drain and dry well.
  2. Higher sweet potato starch ratio = chewier texture. Higher cornstarch ratio = softer result.
  3. Be gentle when flipping — the batter can tear if it has not set enough.
  4. More oil + medium-high heat = crispier edges. Do not skip the oil.
  5. The sauce is the soul of this dish. Homemade beats store-bought sweet chili sauce by a wide margin.