Taiwanese Oyster Omelet

Ingredients

• Oysters (Cleaned; rub with flour to remove slime, and pick out any shell fragments. Quantity not provided by the source.)
• Flour (for cleaning the oysters) (Used to rub the oysters and remove slime. Quantity not provided by the source.)
• Milk (Used to soak the oysters to reduce their odor; quantity not provided by the source.)
• 40 g Sweet potato starch (For the batter)
• 20 g Cornstarch (For the batter)
• 10 g Cake flour (For the batter)
• 80 ml Water (For the batter)
• Salt (For the batter, a pinch)
• White pepper (For the batter, a small amount)
• Eggs (The source mentions adding eggs but does not provide a quantity.)
• Bok choy (Added with the eggs; quantity not provided by the source.)
• Cooking oil (Used to coat the pan and fry the oyster omelet; the video recommends using a generous amount of oil.)
• 45 g Haishan sauce (For the oyster omelet sauce)
• 40 g White miso (For the oyster omelet sauce)
• 120 g Sweet chili sauce (For the oyster omelet sauce; this version uses more sweet chili sauce and has a spicier flavor.)
• 150 ml Water (For the oyster omelet sauce)
• 5 g Sugar (For the oyster omelet sauce)
• Tapioca starch (Mix with water to make a slurry for thickening the sauce; quantity not provided by the source.)

Steps

1. 1

   Pour out the oysters and discard the liquid in the container first. Add flour and rub the oysters so the flour removes the slime from their surface; pick out any shell fragments and rinse well.

2. 2

   Soak the cleaned oysters in a small amount of milk for a short while to help absorb unpleasant odors. Drain well and set aside.

3. 3

   Make the batter: combine the sweet potato starch, cornstarch, cake flour, salt, white pepper, and 80 ml water. Stir until smooth and evenly combined, with a yogurt-like consistency.

4. 4

   Make the sauce: combine the haishan sauce, white miso, sweet chili sauce, 150 ml water, and sugar. Heat, then thicken with a tapioca starch slurry. This recipe produces a sweet, savory, mildly spicy to spicy sauce.

5. 5

   Heat a pan, add cooking oil, and coat the pan evenly; reduce the heat to low. Add the drained oysters and fry until their surfaces are lightly browned and slightly charred.

6. 6

   Pour the batter into the pan around the oysters and fry until it is slightly set. The batter and seafood absorb oil, so you can use more oil than for typical pan-fried dishes.

7. 7

   Crack the eggs into the pan and break the yolks so the egg spreads out. Add the bok choy, allowing the egg to bind the bok choy and batter together.

8. 8

   Prepare to flip the omelet and cook until set. For a chewier texture, do not cook it too long; for crispier edges, add more oil and fry for a little longer.

9. 9

   Transfer the cooked oyster omelet to a plate, drizzle with the prepared oyster omelet sauce, and serve.

Notes

The source does not provide specific quantities for the oysters, eggs, bok choy, flour used for cleaning, milk, cooking oil, or tapioca starch, and it does not specify the sauce heating time or the ratio for the tapioca starch slurry. The video mentions that ketchup can replace the sweet chili sauce for a completely non-spicy version; for more heat, increase the sweet chili sauce. Haishan sauce can help balance the spiciness.

Nutrition per serving

• Main dish
• Taiwanese street food
• Seafood
• Pan-fried
• Sweet and spicy
• Chewy texture
• Crispy edges