Thursday, December 2, 2010

Taiwanese Oyster Omelette

This is a night market street snack in Taiwan often called "Taiwan Small Eats" 台灣小吃. It's savory, ocean-y, and creamy all at the same time. After finding fresh oysters at our local "Fresh Market," we decided we would try to recreate this dish to pay homage to our favorite past times in the mother land.

1/3 lb fresh oyster (we ended up using almost 8-9 oysters per omelette)
3 eggs
several leaves of napa - sliced thinly
leeks or green onions  - chopped

Flour batter:
1/2 tsp salt
1/2 Tbsp black vinegar
4 Tbsp yam/potato/tapioca starch
2 Tbsp cornstarch
1 Tbsp flour
1 cup water

1. Rinse leek/green onions and chop finely. Then add the flour batter ingredients and stir well.

2. Heat oil in frying pan and cook 1/3 of the oysters for a minute, then add 1/3 of the flour batter and cook until batter becomes translucent. Add vegetables and 1 egg into the pan. Fry until golden on one side (especially if you like this dish more creamy).

3. Serve on plate with side of sweet chili sauce.

Happy oyster munching!


  1. did you throw the napa in to cook along with the oysters and batter or did you just top it off at the end?

  2. top it off at the end and let them get a little limp. you still want a slight crunch for texture.

  3. interesting! does the oysters/flour end up sticking to the egg? it looks like you don't beat the egg, just crack it into the pot and break the yolk?

  4. So, how'd it taste? As good as it looks? I can't wait to try it.

  5. @justin: probably a true statement.

    @jamie: yes, i shifted the oysters and batter to one side of the omelette pan and cracked in an egg and cracked the yolk. then, i folded the oysters and flour batter back onto the egg so they cook together. throw in the napa so it cooks gently and ENJOY!

    @katie: YES. We are still craving it. Time to buy more oysters. Make sure they are fresh!!! Let me know how it goes!