Taiwanese Oyster Omelette

Name: Taiwanese Oyster Omelette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Appetizer
Ingredients: Fresh oysters; Large eggs; Fish sauce; Sweet potato starch; Water; Cooking oil; Ketchup; Oyster sauce; Soy sauce; Sugar; Water; Corn starch; Chopped fresh cilantro; Bean sprouts

A Flavorful Delight from the Streets of Taiwan

This Taiwanese Oyster Omelette combines fresh oysters with eggs, sweet potato starch, and a unique sweet-savory sauce, delivering both texture and flavor in every bite.

30 min
2
Intermediate

Ingredients

Omelette

Fresh oysters

8, shucked and drained

Large eggs

Fish sauce

1 tbsp

Sweet potato starch

2 tbsp

Water

3 tbsp

Cooking oil

1 tbsp

Sweet & Savory Sauce

Ketchup

2 tbsp

Oyster sauce

1 tbsp

Soy sauce

1 tbsp

Sugar

1 tbsp

Water

1/4 cup

Corn starch

1 tsp

Garnish

Chopped fresh cilantro

2 tbsp

Bean sprouts

1 small handful

Preparation

Preparing the Oysters

Rinse and drain oysters

Rinse the oysters under cold water and drain well.

Pat dry

Pat dry with paper towels.

Season oysters

Mix the oysters with fish sauce in a bowl and set aside.

Making the Omelette Batter

Combine starch and water

In a small bowl, combine sweet potato starch and water, mix thoroughly.

Ensure the starch mixture is lump-free for a smooth omelette base.

Beat eggs

Beat the eggs in a separate bowl and add in the starch mixture.

Whisk mixture

Whisk until smooth.

Whisk the egg mixture just before cooking for a fluffy omelette.

Cooking Process

Cook oysters

Heat oil in a skillet over medium-high heat. Add oysters and cook for 1-2 minutes until they just begin to firm up.

Cooking time: 1-2 minutes on medium-high heat.

Form omelette

Pour the omelette mixture over the oysters. Cook until the edges are slightly crispy and the eggs are set.

Cook for 5-7 minutes on medium heat.

Prepare sauce

In another saucepan, combine sauce ingredients and heat over medium heat until thickened.

Plating & Serving