Oyster Omelette 蚵仔煎 - Chinese Recipe

Oyster Omelette 蚵仔煎

🌍 Chinese, Fujian/Taiwan Difficulty: ●●●○○

Ingredients

• 200g small fresh oysters (or shucked)
• 100g sweet potato starch
• 50ml water
• 3 eggs
• 100g baby spinach or bok choy (blanched)
• (Sauce) 3 tbsp ketchup
• 2 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp chili sauce
• 2 tbsp lard or oil

Method

1. Mixing — Mix starch with water into smooth slurry.
2. Heating — Heat lard in flat pan. Add oysters; sear briefly 30 sec.
3. Pouring — Pour starch slurry over oysters; let set 1 min. Push to one side; crack eggs into cleared space.
4. Scrambling — Scramble eggs slightly; fold over oyster-starch mixture.
5. Cooking — Cook until slightly crispy on bottom. Slide onto plate with blanched greens.
6. Drizzling — Drizzle sauce over top.

Tags: small fresh oysters, sweet potato starch, eggs, baby spinach or bok choy, 3 tbsp ketchup · Source: Brittani's Almanac