Hong Kong-style Oyster Omelet

Ingredients

In the Hong Kong adaptation of the Oyster Omelet, the cooking technique remains similar to the Taiwanese version. However, the Hong Kong-style omelet tends to have a lighter and fluffier texture. Additionally, the sauce used in Hong Kong cuisine is slightly different, often incorporating a balance of tangy and savory flavors. We alse have the original recipe for Oyster Omelet, so you can check it out.

• 200 grams (7 ounces) fresh oysters 200 grams (7 ounces) fresh oysters
• 3 large eggs 3 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon water 1 tablespoon water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili sauce (optional) 1 tablespoon chili sauce (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 14g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
2. 2.
   In a separate bowl, beat the eggs and season with salt and white pepper.
3. 3.
   Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
4. 4.
   Add the beaten eggs to the pan and swirl to create a thin omelet. Cook for 1-2 minutes until the edges are set.
5. 5.
   Carefully flip the omelet and cook for an additional 1-2 minutes. Transfer the omelet to a plate and set aside.
6. 6.
   In the same pan, heat the remaining tablespoon of vegetable oil over medium heat.
7. 7.
   Add the fresh oysters and stir-fry for 1-2 minutes until they are slightly cooked.
8. 8.
   Pour the cornstarch mixture over the oysters and stir-fry for another minute until the sauce thickens.
9. 9.
   Return the cooked omelet to the pan and fold it over the oysters.
10. 10.
    In a small bowl, mix together the oyster sauce, soy sauce, rice vinegar, and chili sauce (if using).
11. 11.
    Drizzle the sauce over the omelet and sprinkle with chopped spring onions.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Oysters — Ensure that the oysters are fresh and properly cleaned before cooking. Remove any grit or debris from the oysters and pat them dry with a paper towel before stir-frying.

Tips & Tricks

• For a crispier omelet, you can add a small amount of potato starch to the beaten eggs before cooking.
• Adjust the amount of chili sauce according to your spice preference.
• Serve the oyster omelet with a side of steamed rice for a complete meal.
• Fresh cilantro adds a refreshing touch to the dish, but you can also garnish with chopped green onions if preferred.
• Experiment with different sauces and condiments to find your favorite combination.

Serving advice

Serve the Hong Kong-style Oyster Omelet hot as a main dish. It pairs well with steamed rice or can be enjoyed on its own as a flavorful snack.

Presentation advice

To enhance the presentation, fold the omelet neatly and place it on a serving plate. Drizzle the sauce over the omelet and sprinkle with chopped spring onions and fresh cilantro for a pop of color.