Oyster Omelet
A night market must-eat! Fresh oysters with greens and a starchy batter, pan-fried until crispy at the edges, smothered in sweet-and-savory sauce. Pure Taiwan.
Prep Time
15 min
Cook Time
10 min
Difficulty
Medium
Servings
2 servings
Allergen Warning
This recipe contains: Eggs, Seafood
Ingredients (10 items)
- Fresh oysters200 g
- Eggs2 pcs
- Baby bok choy100 g
- Tapioca starch60 g
- Water100 ml
- Cooking oil3 tbsp
- Sweet chili sauce3 tbsp
- Ketchup1 tbsp
- Miso paste1 tsp
- Sugar1 tsp
Instructions
- 1
Rinse oysters and drain well. Cut baby bok choy into sections.
- 2
Mix tapioca starch with 100 ml water to make the batter.
Stir the batter well to prevent settling.
- 3
Make the sauce: combine sweet chili sauce, ketchup, miso, sugar, and 2 tbsp water. Simmer until smooth.
Low Heat - 4
Heat oil in a flat pan. Add oysters and sear briefly for 30 seconds.
- 5
Pour batter to cover, crack eggs on top, and arrange greens.
- 6
Cover and cook over medium-low heat until edges are crispy and egg is set.
The crispy edges are the best part — don't rush it.
Low Heat - 7
Plate and drizzle with sauce. Serve immediately.
Voice Guide
Step 1 / 7
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
How do I make the sauce for oyster omelet?▾
Classic sauce: sweet chili sauce, ketchup, soy sauce paste, miso, and sugar simmered with a little water. Every vendor has their own ratio — experiment to find your favorite.
Why does my oyster omelet fall apart?▾
The starch-to-water ratio is likely off. Aim for about 1:3 (tapioca starch: water). Wait until the batter starts to set before adding oysters and egg.
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