Recipe
Hong Kong-style Oyster Omelet
Savory Delight: Hong Kong Oyster Omelet
4.6 out of 5
Indulge in the flavors of Hong Kong with this delectable Oyster Omelet. A popular street food in Hong Kong, this dish combines fresh oysters with a fluffy omelet, creating a harmonious blend of textures and flavors.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-carb
Allergens
Shellfish (oysters)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
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.
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200 grams (7 ounces) fresh oysters 200 grams (7 ounces) fresh oysters
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3 large eggs 3 large eggs
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 tablespoon cornstarch 1 tablespoon cornstarch
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1 tablespoon water 1 tablespoon water
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon white pepper 1/4 teaspoon white pepper
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2 spring onions, finely chopped 2 spring onions, finely chopped
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2 tablespoons oyster sauce 2 tablespoons oyster sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon chili sauce (optional) 1 tablespoon chili sauce (optional)
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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
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1.In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
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2.In a separate bowl, beat the eggs and season with salt and white pepper.
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3.Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
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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.
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5.Carefully flip the omelet and cook for an additional 1-2 minutes. Transfer the omelet to a plate and set aside.
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6.In the same pan, heat the remaining tablespoon of vegetable oil over medium heat.
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7.Add the fresh oysters and stir-fry for 1-2 minutes until they are slightly cooked.
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8.Pour the cornstarch mixture over the oysters and stir-fry for another minute until the sauce thickens.
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9.Return the cooked omelet to the pan and fold it over the oysters.
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10.In a small bowl, mix together the oyster sauce, soy sauce, rice vinegar, and chili sauce (if using).
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11.Drizzle the sauce over the omelet and sprinkle with chopped spring onions.
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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.
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