Authentic home cooking from Thailand, with US measurements. 
Soft and Fluffy Oyster Omelette
This recipe makes a soft omelette with a crispy top.
Soft and Fluffy Oyster Omelette
This recipe makes a soft omelette with a crispy top.
Open in Cookpad AppSteps
- 1
Heat a flat skillet or frying pan over high heat and add enough oil to coat the bottom. Let it get very hot.
- 2
In a bowl, dissolve 1 cup (about 120 grams) Hong Kong-style tapioca starch in 1/2 cup water (about 120 ml). Mix until smooth—not too thick or too thin. Add salt.
- 3
Once the oil is very hot, use a ladle to pour the batter into the pan, then add the oysters to the batter. Spread the oysters evenly. When the batter starts to turn translucent, crack the eggs on top of the batter and break the yolks. Let it crisp up for a moment, then flip and stir together until the batter is cooked through. Push to the side of the pan.
- 4
Add the minced garlic and stir-fry until fragrant. Add the bean sprouts, fish sauce, and black pepper. Stir-fry briefly. Place the oyster omelette on top of the bean sprouts. Transfer to a serving plate. Sprinkle with green onion and more black pepper. Serve with the dipping sauce.
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