Oyster Omelet (O-Ah-Jian)

Name: Oyster Omelet (O-Ah-Jian)
Total time: 1200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 5.3 oz fresh oysters (about 150 g); 1 bunch baby bok choy; 3 large eggs; 3.5 oz oyster omelet flour (about 100 g); 1 cup cold water (about 250 ml); 0.5 oz oyster omelet flour (about 15 g); 5 tablespoons cold water (about 75 ml); 1 tablespoon sweet chili sauce; 1 tablespoon soy paste; 1/2 tablespoon ketchup; 1 teaspoon miso; 1 tablespoon sugar; 1 cup water (about 250 ml)

Feng Lin @cook_6821731

Oyster omelet is a beloved Taiwanese street food, but it can be pricey when bought outside. Making it at home is simple, just as delicious as the ones sold at food stalls, and costs less than a third of the price. Plus, you can add as many ingredients as you like for a super satisfying meal!

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Feng Lin @cook_6821731

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Ingredients

20 minutes

Serves 3 servings

5.3 ozfresh oysters (about 150 g)
1 bunchbaby bok choy
3large eggs
Batter A
3.5 ozoyster omelet flour (about 100 g)
1 cupcold water (about 250 ml)
Batter B
0.5 ozoyster omelet flour (about 15 g)
5 tablespoonscold water (about 75 ml)
Sauce
1 tablespoonsweet chili sauce
1 tablespoonsoy paste
1/2 tablespoonketchup
1 teaspoonmiso
1 tablespoonsugar
1 cupwater (about 250 ml)

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Steps

20 minutes

1

Prepare all the ingredients. Clean and wash them thoroughly.
2

Cut the baby bok choy into sections.
3

For Batter A: Combine all the ingredients and mix well. Stir again before using, as the flour may settle.
4

For Batter B: Combine all the ingredients and mix well. Stir again before using, as the flour may settle.
5

For the sauce: Combine all the sauce ingredients and mix well.
6

Heat a pan over medium-low heat. Pour in the sauce from step 5 and bring to a boil.
7

Slowly add Batter B to the sauce while stirring until it reaches your desired thickness. Turn off the heat. (The sauce will thicken a bit more as it cools.)
8

Heat a pan over medium-low heat and add 2–3 tablespoons of oil. When the oil is hot, add the oysters and pan-fry briefly until about halfway cooked.
9

Spoon 3–4 tablespoons of Batter A into the pan.
10

Add the baby bok choy on top.
11

Crack the eggs into the pan and gently spread them out. You can also add another 1–2 tablespoons of Batter A at this time.
12

Cook until the bottom batter turns translucent, then flip and continue cooking until both sides are cooked through and translucent. (This makes a soft and chewy version.) Add another 1–2 tablespoons of oil if needed.
13

For a crispier texture: Use less batter (make it thinner) and more oil to create a crispy crust.
14

Remove from the pan and drizzle with the sauce from step 7. Serve and enjoy!
15

Notes:
1. A 9.5-inch (24 cm) nonstick skillet was used for this recipe, making 3 servings.
2. You can substitute other greens, such as water spinach or bean sprouts, according to your preference.