Oyster Omelette is a wonderful combination of oyster and whipped up eggs is a must try dish of Taiwan. It is also one of the iconic dish in Malaysia and Singapore.
Shrimp will be a good substitute if you don’t like the taste of oyster.
- 4-6 medium oysters
- 3 eggs
- 2 tablespoons tapioca starch/corn starch
- 1 tablespoon rice flour
- 1/4 tsp salt
- a pinch of white pepper
- 2 tablespoons spring onion, chopped
- 2 tablespoons coriander leaves, chopped (optional)
- 1/2 cup water
- 2 tablespoons dark soy sauce/fish sauce
- 2 cloves garlic chopped
- 4-5 tablespoons oil
For Oyster Sauce
- 2 tablespoons water
- 1/4 teaspoon sugar
- 1/2 tablespoon ketchup
- 1/2 tablespoon rice vinegar
- 1 tablespoon Chinese chili sauce
- A pinch of salt
- Add starch, rice flour, salt, pepper and water in a bowl. Mix well until smooth batter is formed.
- Rinse the oysters and cut them into small pieces.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the batter and reduce the heat. Cook for about 1-2 min until batter is half set and its color changes from white to translucent.
- Now add the beaten eggs and with the help of spatula spread it around. Cook until edges turn light brown.
- Cut the omelette into four pieces and push it aside or you can simply make a hole in the middle by pushing the eggs and batter to the side of the pan.
- Add the remaining oil, oysters and garlic. Season with soy sauce and a pinch of salt and pepper. Fry the oysters for half a minute. Oysters can be cooked in 1-2 minutes so make sure not to overcook them. Sprinkle green onion and with the help spatula flip the omelette. Cook for another 2 minutes and turn off the heat.
- Add all the sauce ingredients in a blender and blend until a smooth paste is formed.
- Garnish the omelette with coriander leaves, green onion. Top with oyster sauce and serve immediately.
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