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Taiwanese-style oyster omelette
At Shilin Night Market, a thick sauce is poured over oyster omelette before serving. But the sauce makes eating the omelette rather messy so I skipped it.
Course
Snack
Cuisine
Chinese, Taiwanese
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Soaking time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
1 ½
cups
shucked oysters
5
tablespoons
cornstarch
or tapioca starch for a more chewy omelette
¼
cup
finely sliced scallions
¾
teaspoon
salt
¼
teaspoon
pepper
¼
teaspoon
five-spice powder
1
large
egg
cooking oil
Instructions
Clean the oysters
Rinse the oysters and drain.
Place the oysters in a bowl, add three cups water and two tablespoons starch. Stir.
Leave the oysters to soak for about five minutes to allow sandy residue to sink to the bottom of the bowl with the starch.
Make the batter
Place the scallions and remaining starch in a bowl, and pour in one-half to three-fourths cup water to make a rather thin batter.
Crack the egg directly into the bowl, add salt, pepper and five-spice powder and stir well.
Drain the oysters, rinse to remove the starch then drain again.
Stir the oysters into the batter.
Cook the oyster omelette
Place a frying pan on the stove, set the stove on high then coat the bottom of a frying pan with oil to reach a depth of about one-eighth inch.
When the oil is hot, spread the batter and allow the underside to cook until lightly browned and crispy in spots.
Flip the oyster omelette to cook the other side until lightly browned and crisp in spots as well.
Serve your oyster omelette
Slide the omelette onto a plate and serve.