Wenzhou oyster omelet

Ingredients

• 300 g Fresh oysters
• 6 pieces Eggs
• 1 bunch Scallion
• 2 tbsp Sweet potato starch
• 2 tbsp Cold water
• 1 tbsp Shaoxing wine
• 1 piece Fresh ginger
• to taste Fine salt
• to taste Ground white pepper
• 4 tbsp Sunflower oil
• 2 tbsp Light soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• to taste Chili oil

Method

1. Gently rinse the oysters under a cold trickle of water, drain them carefully, and set them on paper towels. Let them drain while preparing the rest.
2. Peel and finely grate the ginger, then squeeze the pulp between your fingers over the oysters to collect the juice. Add the Shaoxing wine, mix gently, and let marinate for about ten minutes.
3. Thinly slice the scallion into rings, reserving a handful for the final plating.
4. Dissolve the sweet potato starch in the cold water in a bowl, stirring until you have a smooth, milky liquid with no lumps.
5. Beat the eggs in a large bowl, then stir in the dissolved starch, salt, white pepper, and sliced scallion. Add the drained oysters and fold gently so as not to break them.
6. Generously heat the oil in a nonstick skillet over medium-high heat. When the oil shimmers, pour in the mixture and spread it evenly. Let cook until the edges are golden and crispy and the bottom releases from the pan.
7. Flip the omelet using a flat plate or a wide spatula, and continue cooking until the second side is also golden. The inside should remain soft and slightly jiggly in the center.
8. Prepare the dipping sauce by mixing the light soy sauce, rice vinegar, brown sugar, and chili oil in a small bowl. Stir until the sugar is completely dissolved.
9. Slide the omelet onto a serving platter, cut it into triangular wedges, and sprinkle with the reserved scallion. Serve immediately with the dipping sauce on the side.

Nutrition

Per serving

Energy

335.4 kcal

Protein

16.2 g

Carbohydrate

9.12 g

Fat

24.34 g

Fibre

1.03 g

Calcium

88.95 mg

Iron

2.14 mg

Magnesium

72.41 mg