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 mins
Cook Time 5 minutes mins
Soaking time 5 minutes mins
Total Time 20 minutes mins
Course Snack
Cuisine Chinese, Taiwanese
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
Keyword Egg, Oysters, Seafood