Taiwanese Oyster Omelette
Oysters are a delicious lean protein that’s loaded with nutrients, including omega-3 fatty acids, zinc, selenium, vitamin D, and B12. They’re indeed a super nutritious good eats great for our immune system and brain health!
One awesome way to enjoy these nutritious oysters is making Taiwanese oyster omelette – a very popular and delicious Taiwanese street food that both visitors and locals like to savor. Now that traveling around the world is a bit harder, here are the recipes for the omelette and its special sauce so you can enjoy this delicious Taiwanese dish at home too!
P.S. if you’ve been advised to watch your potassium and phosphorus intakes due to kidney condition, remember to skip the sauce to prevent high potassium and/or high phosphorus blood levels! ❤️
<INGREDIENTS> serve 2
For the omelette:
6 large oysters
2 eggs
1-1.5 cups chopped Taiwanese lettuce also know as A-choy (You can find this vegetable at Asian supermarkets like 99 Ranch Market in the US. *Note: if you’ve been advised to reduce potassium intake due to your health condition, you can substitute A-choy with romaine lettuce.)
1-2 tablespoons cooking oil
For the starchy layer of the omelette:
2 teaspoons sweet potato starch
1 teaspoon corn starch
1/2 teaspoon flour
100-120 mL cold water
For the omelette sauce:
1 teaspoon chili broad bean paste (also called doubanjiang or chili bean sauce – you can find this at most Asian supermarkets)
2 teaspoon ketchup
1/2 teaspoon red miso paste
1 teaspoon sugar
1/2 cup cold water
to thicken the sauce:
1 teaspoon corn starch
1 teaspoon cold water
<DIRECTIONS>
For the sauce:
1. Combine and mix the bean paste, ketchup, miso, sugar, and water together in a small bowl, then microwave for 40 seconds, and then stir the sauce a little after taking it out from microwave.
2. In a tablespoon, combine and mix the corn starch and water together using a chopstick, add the corn starch water to the sauce, stirring with the spoon to combine well, and then microwave the sauce for another 10 seconds. Stir the sauce a little after microwaved and you should have a thickened sauce. Set aside.
For the omelette:
1. Stir the sweet potato starch, corn starch, flour, and water together in a bowl until well combined. Set aside.
2. In another bowl, beat the eggs and then set aside.
3. Heat oil in a large cooking pan over medium heat. Pat dry the oysters, then add to the pan to cook, for about 30 seconds.
4. Stir and mix the starch mixture one more time with a spoon and then pour it over the oysters. Let cook until the starch mixture becomes translucent and the edge is slightly crispy, about 2-3 minutes. Here you can add a bit more cooking oil around the edge to get the crispy texture.
5. Pour in the beaten eggs over the oysters and starchy layer, let cook until the eggs are partially set, then add the A-choy on top and gently press the vegetable onto the eggs to set. Allow to cook until the eggs are fully set for flipping, about 1 minute.
6. Carefully flip the omelette over using 2 spatulas. Let cook until vegetable is softened and the bottom side is slightly crispy, about 3 minutes.
7. Serve the omelette on a plate and drizzle your desired amount of the sauce on top, then serve immediately. Enjoy!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!