Authentic home cooking from Thailand, with US measurements. 
Crispy Oyster & Mussel Omelet (Light Batter, Extra Eggs, Less Oil)
These days, eating out doesn't feel very comfortable, so I decided to try making crispy oyster omelet at home. Once I made it myself, I realized you can use less oil, reduce the batter, and add more eggs to your liking. You can even stir-fry your own bean sprouts!
Crispy Oyster & Mussel Omelet (Light Batter, Extra Eggs, Less Oil)
These days, eating out doesn't feel very comfortable, so I decided to try making crispy oyster omelet at home. Once I made it myself, I realized you can use less oil, reduce the batter, and add more eggs to your liking. You can even stir-fry your own bean sprouts!
Open in Cookpad AppSteps
- 1
Shuck the mussels, clean them well, and rinse the oysters thoroughly. Season with oyster sauce, black pepper, and sugar.
- 2
Toss the shellfish with the frying flour until well coated.
- 3
Crack the eggs into the mussels and oysters, sprinkle with sliced green onions, and gently mix.
- 4
Heat oil in a skillet, then add the prepared mixture and fry until golden and crispy.
- 5
Once fried, stir-fry the bean sprouts in a little oil until just cooked. Season with soy sauce. Serve the omelet with the stir-fried bean sprouts.
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