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.At Shilin Night Market, a thick sauce is poured over oyster omelette before serving. But the sauce makes eating the omelette rather messy so I skipped it.
Clean the oysters
- Rinse the oysters and drain.
- Place the oysters in a bowl, add three cups water and two tablespoons starch. 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 starch in a bowl, and pour in one-half to three-fourths cup water (see notes after the recipe) 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 (see notes after the recipe).
- 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 (see notes after the recipe).
Serve your oyster omelette
- Slide the omelette onto a plate and serve.
Starch, never wheat flour. If you use wheat flour, you’ll get bready pancake. Generally, we use potato, tapioca and corn starch alternatively, but for oyster omelette, know that your choice of starch will affect the texture. Tapioca starch yields a more chewy and slightly sticky omelette. The exact amount of water you need for the batter depends on the starch you’re using. You need a good amount of cooking oil for a crispy crust. If the oil gets soaked up fast, drizzle in more. Lift the edges of the partially firm omelette and drizzle the oil. Flipping the oyster omelette to brown both sides can get tricky especially if using tapioca starch. To make flipping easier and to minimize the chances of the omelette breaking apart, slide the omelette on a plate, cover with another plate, flip then slide back into the pan.