Oyster Omelette 蚵仔煎

created by @big38

Ingredients

16 items

Scale recipe

8eggs

2canned (8oz) oysters

—Lettuce A菜/萵仔菜 or any vegetable that can cook quickly

—Note: 4 large servings. 2 eggs and 100g paste per omelette.

Paste

80gsweet potato starch

45gpotato starch

18gflour

270gwater

Sauce

96gsweet spicy sauce 甜辣醬

24gketchup

24gsoy paste

12ggochujang

12gmiso

18gsugar

12gpotato starch + 12g water

120gwater

Directions

Make the sauce. Heat everything in a small pot. Add in potato starch and water at the end to thicken.

Make the paste by mixing its ingredients.

Sauté oysters for 30 sec in oil to remove moisture.

Add in paste and vegetable, cook until lightly crispy.

Add in whisked eggs and cook until desired doneness. Fold over to cook evenly.

Drizzle with sauce.

Notes

This is one of the big staples of Taiwanese snack. I’m looking for a crisp exterior, spongy paste, fluffy egg texture, sauce with a touch of spiciness, and crunchy salad. If executed well, you can have all of that (hard to come by from restaurants outside). Best of all, you can select the type of seafood and size of oyster to your liking. In Taiwan, people tend to use small tiny ones. I prefer medium American sized ones. They can withstand more cook time due to its size, giving the paste more opportunity to crisp up. Typically people add eggs in relatively quick after the paste. I’ve shuffled the order a bit to make the whole process fairly foolproof. The larger oyster sizes can cook longer, enabling ample time for the paste to crisp in oil without overcooking the oyster. Lettuce takes lon

Appetizers & Sides