Although it originated in Fujian, Oyster Omelet has become a quintessential street food of Taiwan. The ingredients are simple. Juicy, fresh plump oysters, a generous handful of beansprouts, eggs, tapioca starch to give the Taiwanese omelet its signature “gummy” texture, and veggies. It is by far one of my favorite street food dishes.
- Yu Tsai
SERVES 3 TO 4 / PREP TIME 10 MIN / COOKS IN 15 MIN / DIFFICULTY EASY
INGREDIENTS FOR SAUCE:
1 cup of cold water (as needed)
3 tablespoons of all-purpose flour
3 tablespoons of ketchup
5 tablespoons of sweet chill sauce
3/4 tablespoon peanut butter
2 teaspoons of rice vinegar
1 tablespoon of corn sugar
1 teaspoon corn starch
few pinches sour plum powder
salt to taste
INGREDIENTS FOR OMELET:
2 large eggs
1 ¼ cups of cold water
6 tablespoons sweet potato starch
3 teaspoons tapioca
2 cups bean sprouts
2 cups chopped A-Choy (Taiwanese lettuce) - may substitute bok choy
1 bunch coriander
INSTRUCTIONS FOR SAUCE:
- In a pan on medium heat, roast 3 tsp of all-purpose flour. Being careful not to burn it, lightly roast the flour for 1 to 2 minutes to bring out the fragrance and taste.
- Slowly add water and add the rest of the sauce ingredients: 3 tsp of ketchup, 5 tbsp sweet chill sauce, 3/4 tbsp peanut butter, 2 tsp of rice vinegar,1 tbsp of sugar, salt to taste.
- Stir on medium heat until the sauce becomes smooth. Strain sauce to remove clumps if necessary.
- Add one 1 tbsp of corn starch with a splash of water to the sauce to thicken.
- A pinch or two of plum power. This will give the sauce a bit of sour and sweet taste.
- Add salt to taste and set sauce aside.
INSTRUCTIONS FOR OMELET:
- In a bowl, mix in 1 1/4 cup of cold water, 6 tbsp of sweet potato starch and 3 tbsp tapioca.
- Heat up non-stick skillet at medium high heat and add vegetable oil.
- Add 6 to 8 oysters into the pan and cook for about a 1 minute, stirring.
- Crack 2 eggs on top and scramble.
- Stir in 1 cup bean sprouts, mix in the sweet potato and tapioca batter.
- Add A choy and the rest of the bean sprouts.
- Cook the omelet for about two minutes until the batter becomes translucent.
- Flip the omelet and cook for another one to two minutes.
- Now you’re ready to plate. Pour the sauce generously over the omelet and serve.