Ingredient and Portion
Baby Oyster Omlette (Taiwanese style) 蚵仔煎
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Oyster omlettes actually originated from Chiu Chow cuisine. Usually, baby oysters which are the size of a 10 cent coin are used. They give a rich oyster fragrant. Also, instead of the usual flour and milk used in usual omlettes, potato starch is used to give a chewy texture.
fresh baby oysters 40g
egg 1pc
small piece of white cabbage
potato starch 60g
cornstarch 40g
water 3/4cup
egg 1pc
small piece of white cabbage
potato starch 60g
cornstarch 40g
water 3/4cup
Seasoning
Dipping sauce ingredients:
sweetened chili sauce 6tbsp
sugar 2tbsp
thick soya paste or dark soya sauce 2tbsp
water 1/2cup
cornstarch combined with a little water--some
sweetened chili sauce 6tbsp
sugar 2tbsp
thick soya paste or dark soya sauce 2tbsp
water 1/2cup
cornstarch combined with a little water--some
Method
Rinse oysters in collander under clean water. Drain well.
Wash cabbage, then cut into shorter lengths.
Combine potato starch, cornstarch and water, then mix well.
Heat some oil in non-stick pan, add in oysters and stir fry until almost done. Pour in combined starches, fry until slightly set, then pour in beaten egg mixed with cabbages. Turn omlette over and fry until golden brown on both sides.
Heat sauce ingredients until well combined, then thicken with cornstarch solution. Pour over omlette and serve.
Wash cabbage, then cut into shorter lengths.
Combine potato starch, cornstarch and water, then mix well.
Heat some oil in non-stick pan, add in oysters and stir fry until almost done. Pour in combined starches, fry until slightly set, then pour in beaten egg mixed with cabbages. Turn omlette over and fry until golden brown on both sides.
Heat sauce ingredients until well combined, then thicken with cornstarch solution. Pour over omlette and serve.
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