Oyster Omelette Recipe
Taiwanese · Main course · 25 min total
A classic Taiwanese street food featuring fresh oysters enveloped in a crispy, starchy omelette, served with a sweet and tangy chili sauce.
15
min prep
min prep
10
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 12 fresh shucked oysters
- 3 large eggs
- 4 tablespoons sweet potato starch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped scallions
- For the sauce: 2 tablespoons ketchup
- For the sauce: 1 tablespoon chili sauce
- For the sauce: 1 tablespoon soy sauce
- For the sauce: 1 teaspoon sugar
- For the sauce: 1 teaspoon rice vinegar
Instructions
- Rinse oysters gently in cold water and drain well. Pat dry with paper towels.
- In a small bowl, whisk together sweet potato starch and water until smooth to form a slurry.
- In another bowl, beat eggs with salt and white pepper.
- Mix sauce ingredients (ketchup, chili sauce, soy sauce, sugar, rice vinegar) in a small bowl and set aside.
- Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Add half the oysters and cook for 1 minute until edges curl.
- Pour half the starch slurry over the oysters, tilting pan to spread evenly. Cook for 1-2 minutes until translucent and slightly crispy.
- Pour half the beaten eggs over the starch layer. Sprinkle with half the scallions. Cook until eggs are set around edges, about 1 minute.
- Flip the omelette carefully and cook the other side for 30 seconds. Slide onto a plate. Repeat with remaining ingredients.
- Serve immediately with the prepared sauce drizzled on top or on the side.
Tips
- Use fresh oysters for best flavor; if using canned, drain well.
- Sweet potato starch gives the characteristic chewy texture; do not substitute with cornstarch.
- Serve with a side of pickled radish or fresh cilantro for extra flavor.
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