Oyster Omelet

Name: Oyster Omelet
Total time: 900 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 220 grams oysters (about 8 ounces); 1 cup tapioca starch (about 120 grams); 2 cups water (about 480 ml); Some baby bok choy or similar leafy greens, chopped; 3 eggs; 1 pinch salt; 1 pinch black pepper; Sauce:; 1 bowl water (about 1 cup or 240 ml); 1 tablespoon ketchup; 1/3 tablespoon soy sauce; 1/3 tablespoon garlic chili bean paste or hoisin sauce; 1/2 tablespoon mirin; 1/3 tablespoon cornstarch

阿憲 @jolinsent

The oyster omelet is one of the most popular dishes at Taiwanese night markets. It’s crispy yet chewy, full of egg flavor, with vegetables and seafood, all topped with a sweet and savory sauce. It’s truly my favorite night market food!

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Ingredients

15 minutes

Serves 3 servings

220 gramsoysters (about 8 ounces)
1 cuptapioca starch (about 120 grams)
2 cupswater (about 480 ml)
Some baby bok choy or similar leafy greens, chopped
3eggs
1 pinchsalt
1 pinchblack pepper
Sauce:
1 bowlwater (about 1 cup or 240 ml)
1 tablespoonketchup
1/3 tablespoonsoy sauce
1/3 tablespoongarlic chili bean paste or hoisin sauce
1/2 tablespoonmirin
1/3 tablespooncornstarch

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Steps

15 minutes

1

Mix all the sauce ingredients together and set aside. In a separate bowl, combine tapioca starch, salt, pepper, and water until smooth. Chop the baby bok choy into small pieces. Rinse the oysters and set aside.
2

Heat a little oil in a pan and add the oysters. Cook until they release their juices.
3

Add the chopped greens and stir-fry briefly, then pour in the starch batter. Cover and let it steam for a short time.
4

When the edges of the batter turn translucent, pour in the beaten eggs.
5

Pan-fry both sides until golden and crispy. Simmer the sauce over low heat until it boils, then pour it over the omelet and serve.