Oyster Omelette

Name: Oyster Omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Taiwanese
Ingredients: 8 oz shucked oysters (fresh or canned), drained; 4 large eggs; 3 tbsp cornstarch; 6 tbsp water; 1/4 tsp salt; 1/8 tsp white pepper; 6 tbsp vegetable oil (for cooking); 4 scallions, chopped; 2 tbsp soy sauce; 1 tbsp chili sauce or sriracha; 1 tbsp hoisin sauce

A crispy, golden omelette studded with tender oysters and spring onions, served with a savory-sweet dipping sauce. A street food gem that's trending for good reason.

25 minEasyServes 2380 cal/serving

TaiwaneseDinnerStovetopStandard

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Ingredients

8 oz shucked oysters (fresh or canned), drained
4 large eggs
3 tbsp cornstarch
6 tbsp water
1/4 tsp salt
1/8 tsp white pepper
6 tbsp vegetable oil (for cooking)
4 scallions, chopped
2 tbsp soy sauce
1 tbsp chili sauce or sriracha
1 tbsp hoisin sauce

Instructions

1

Make the dipping sauce: whisk together 2 tbsp soy sauce, 1 tbsp chili sauce or sriracha, and 1 tbsp hoisin sauce. Set aside.
2

In a bowl, beat 4 large eggs lightly.
3

Mix 3 tbsp cornstarch and 6 tbsp water until smooth to create the batter slurry.
4

Combine eggs, cornstarch slurry, 1/4 tsp salt, and 1/8 tsp white pepper.
5

Heat 6 tbsp vegetable oil (for cooking) in a large skillet or wok over high heat until very hot and shimmering.
6

Working quickly, pour the batter mixture into the hot oil and immediately add 8 oz drained shucked oysters (fresh or canned) and 4 chopped scallions.
7

Let the bottom cook undisturbed for 2-3 minutes until crispy and golden.
8

Using a spatula, break the omelette into bite-sized pieces and toss to crisp up the edges, about 2-3 more minutes.
9

Transfer to a plate and serve immediately with the dipping sauce.

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Questions

What should Oyster Omelette look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until crispy and golden.

Why mix the cornstarch with water first in Oyster Omelette?

Step 3 reads: "Mix 3 tbsp cornstarch and 6 tbsp water until smooth to create the batter slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 3 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for hoisin sauce in Oyster Omelette?

The entry for Oyster Omelette calls for 1 tbsp hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Is Oyster Omelette spicy?

Moderately. The heat in Oyster Omelette comes from 1 tbsp chili sauce or sriracha. For a milder plate, start with half the chili sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Oyster Omelette gluten-free?

Yes. The gluten in Oyster Omelette is 2 tbsp soy sauce, 1 tbsp hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Oyster Omelette contain shellfish?

Yes: 8 oz shucked oysters (fresh or canned), drained. The full allergen list for this entry is gluten, eggs, soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Oyster Omelette?

One serving (the recipe makes 2) is about 380 calories, with 16 g protein, 22 g carbohydrate and 24 g fat, plus 1 g fiber and 520 mg sodium.

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