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Oyster Omelette

Recipe by Connie Veneracion
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.
Prep Time 10 minutes
Cook Time 5 minutes
Soaking time 5 minutes
Total Time 20 minutes
Course Snack
Cuisine Chinese, Taiwanese
Servings 2 people

Ingredients
  

Instructions
 

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.
Keyword Egg, Oysters, Seafood