Oyster may seem like an unusual ingredient for an omelette, but the addition of seafood and Asian starches transforms this classic brunch staple into a distinctly Taiwanese dish.
- 3-3.5 oz frozen medium-sized oysters
Note: Frozen oysters are generally sold in 10-ounce bags. Defrost a bag of oysters, then wash and divide the contents of the bag into 3 equal portions of approximately 3-3.5 oz each. Each portion will be used to make a single omelette. Each bag of frozen oysters will yield three platters of omelettes.
- 2 heaping Tbsp sweet potato starch
- 1 heaping Tbsp tapioca starch
- ½ cup cold water
- Pinch of salt
- 1 Tbsp green onions diced
- 1 1/2 Tbsp. oil
- 1 cup green leafy vegetables, cut into small pieces. Note: avoid using lettuce
- 1 egg
- Add the oysters to a mixing bowl, along with all ingredients except for the oil, egg and vegetables. Mix gently until the dry ingredients are absorbed.
- Heat oil in a skillet over medium-high heat.
- Pour the oyster mixture into the skillet and spread it out evenly to cover the bottom of the skillet. Arrange the vegetables on the top of this mixture as it cooks.
- Maintain the temperature for about 3 to 4 minutes, cooking the omelette until the underside turns light golden brown.
- Fold the omelette in half, exposing half of the skillet, and crack the egg over the this side. Lightly stir the egg yolk, then unfold the omelette onto the egg. Pan fry for approximately 2 minutes over medium heat.
- After the egg turns light brown, flip the omelette over so that the egg side is facing up. Cook for another 2 minutes until the omelette is done.
- If desired, serve on a plate with sweet chili sauce.
As mentioned earlier, frozen oysters are generally sold in 10-ounce bags and look like this. You can substitute fresh oysters for frozen oysters if they are available .
If you’re perusing the aisles of an Asian grocery store and can’t find dry goods labeled in English, look for a package of powder with a picture of potato on it. Chances are, this is the packet of sweet potato starch needed for this recipe.
Tapioca starch, which is very fine powder derived from the cassava root, is great to have in the kitchen as a general substitute for corn starch.
The omelette falls apart when I fold it in half. What am I doing wrong?
The challenge of this recipe is getting the omelette to stay together, and you probably will not succeed on the first try because the omelette is soft and sticky. With practice and a few more tries, you will become an expert at getting the omelette to cook evenly and stay in one piece. Worth noting: the egg is what helps hold the omelette together and makes it easier to flip it over so you can cook both sides.
I recommend sweet chili sauce or, if you prefer a mildly spicy taste, Chung-Tzyy (Chinese rice dumpling) sauce. If you prefer your food salty but not spicy, you can also use soy paste.