A Taiwanese night market classic, this omelet is both soft and crispy, concealing tender oysters, all draped in an irresistible sweet and sour sauce.
Ingredients
- 200 g Fresh oysters
- 4 pieces Eggs
- 60 g Sweet potato starch
- 100 ml Water
- 4 tbsp Vegetable oil
- 1 pinch Salt
- 1 piece Batavia lettuce
- 1 bunch Fresh cilantro
- 2 tbsp Ketchup
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 tsp Rice vinegar
- 1 clove Garlic
- 1 tsp Cornstarch
- 1 tsp Hot sauce (Sriracha)
Method
- Prepare the sauce by mixing the corresponding ingredients in a saucepan over low heat, bring to a simmer while stirring until thickened, then set aside off the heat.
- In a bowl, whisk the sweet potato starch with the water until you have a smooth liquid with no lumps, then crack the eggs into it, add a pinch of salt, and beat vigorously.
- Gently rinse the oysters under a stream of cold water and drain them on paper towels to remove excess moisture.
- Heat a nonstick skillet over high heat with a generous drizzle of vegetable oil until it begins to smoke slightly.
- Place the oysters in the hot skillet and sear them quickly for a few seconds just to warm them through without overcooking.
- Pour the egg and starch mixture directly over the oysters, tilting the pan to spread the batter evenly.
- Let cook undisturbed until the edges become crispy and translucent, then flip the omelet with a quick flick of the wrist to cook the other side until golden brown.
- Slide the omelet onto a plate lined with lettuce leaves to add crunch.
- Drape generously with the prepared sweet and sour chili sauce and sprinkle with chopped fresh cilantro just before serving.
Nutrition
Per serving
- Energy
- 327.8 kcal
- Protein
- 11.62 g
- Carbohydrate
- 22.07 g
- Fat
- 20.92 g
- Fibre
- 0.59 g
- Calcium
- 46.04 mg
- Iron
- 1.23 mg
- Magnesium
- 44.95 mg
