Taiwanese Oyster Omelette
Fresh small oysters and egg set in a sweet potato starch batter until chewy-crisp, finished with a cooked sweet-savory sauce — a Taiwanese night-market classic said to trace back to an improvised 1661 wartime dish.
Seafood
⚠ Contains: Shellfish, Egg, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb small fresh oysters, shucked
- 1/3 cup sweet potato starch
- 2 tbsp tapioca starch
- 1/2 cup water
- 2 eggs
- 1 cup Taiwanese water spinach or bok choy, roughly chopped
- 2 tbsp oil
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp ketchup
- 1 tsp miso
- 1/2 cup water, for the sauce
- 1 tbsp cornstarch mixed with water, for the sauce
Steps
- Whisk the sweet potato starch, tapioca starch, and water into a thin, smooth batter.
- Heat the oil in a flat griddle or nonstick pan over medium-high heat and pour in the starch batter, letting it set slightly.
- Scatter the oysters over the batter and let cook for a minute, then crack the eggs directly on top.
- Add the water spinach, then flip carefully and cook until the edges turn crisp and lacy while the center stays chewy.
- For the sauce, simmer the soy sauce, sugar, ketchup, miso, and water together, then thicken with the cornstarch slurry.
- Slide the omelette onto a plate and drizzle generously with the warm sauce before serving.