Taiwanese Oyster Omelette
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
Sweet & Savory Sauce
Garnish
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.
Form omelette
Pour the omelette mixture over the oysters. Cook until the edges are slightly crispy and the eggs are set.
Prepare sauce
In another saucepan, combine sauce ingredients and heat over medium heat until thickened.
Plating & Serving
Taiwanese Oyster Omelette
Taiwanese Oyster Omelette
Plating & Serving
Slide the cooked omelette onto a plate, drizzle generously with the warm sweet and savory sauce, and garnish with cilantro and bean sprouts.