Taiwanese-style oyster omelette
One of the most well-known night market food in Taipei, oyster omelette is crispy outside but slightly chewy inside. With the right ingredients, it’s easy to make at home.
Servings 2 people
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 of cornstarch. 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 cornstarch 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.
