Taiwanese Oyster Omelet

Name: Taiwanese Oyster Omelet
Total time: 2400 s
Yield: Serves 2-3 servings
Cuisine: American
Ingredients: 2/3 cup sweet potato starch (about 80 grams); 1/3 cup potato starch (about 40 grams); Chopped green onions, to taste; 1 teaspoon sesame oil; 1 teaspoon salt; 1 1/4 cups water (about 300 ml); Miso paste, to taste; Ketchup, to taste; Sugar, to taste; 3 tablespoons water (about 50 ml); as needed Potato starch slurry,; Fresh oysters, to taste; Baby bok choy, to taste; 2-3 eggs (beaten)

Rosy Tsai @Rosy99

A classic night market snack that takes some skill to master... I'm still tweaking the proportions and experimenting. Recording this version for now.

Rosy Tsai @Rosy99

A classic night market snack that takes some skill to master... I'm still tweaking the proportions and experimenting. Recording this version for now.

Saved

Ingredients

40 minutes

Serves 2-3 servings

A. Batter:
2/3 cupsweet potato starch (about 80 grams)
1/3 cuppotato starch (about 40 grams)
Chopped green onions, to taste
1 teaspoonsesame oil
1 teaspoonsalt
1 1/4 cupswater (about 300 ml)
B. Sauce:
Miso paste, to taste
Ketchup, to taste
Sugar, to taste
3 tablespoonswater (about 50 ml)
as neededPotato starch slurry,
Other:
Fresh oysters, to taste
Baby bok choy, to taste
2-3eggs (beaten)

Saved

Steps

40 minutes

1

Make the sauce: Mix all the sauce ingredients from section B except the potato starch slurry until well combined.
2

Heat oil in a pan, add the sauce mixture, and cook until it starts to bubble. Stir constantly with a small spoon. Once boiling, add the potato starch slurry to thicken the sauce. Adjust the taste with more sugar, salt, or water as needed.
3

Make the batter: Mix all the batter ingredients from section A until smooth. It's best to use a measuring cup and kitchen scale for accuracy.
4

In a small nonstick skillet, pan-fry the oysters until half-cooked. Oysters release a lot of liquid, so drain them as much as possible. Add a thin layer of batter—just enough to cover the bottom. Cook one serving at a time; don't add all the ingredients at once.
5

Pour in the beaten eggs. When the batter is about 70-80% cooked, add the baby bok choy. Flip and cook until most of the moisture has evaporated and the omelet reaches your desired texture.
6

Serve with the sauce on the side.