Taiwanese Oyster Omelet

Ingredients

• 200g (7 oz) fresh oysters 200g (7 oz) fresh oysters
• 3 large eggs 3 large eggs
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/4 cup water 1/4 cup water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped 1/4 cup green onions, chopped

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 14g
• 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. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the fresh oysters to the pan and cook for 1-2 minutes until they start to curl at the edges. Remove the oysters from the pan and set aside.
5. 5.
   In the same pan, add another tablespoon of vegetable oil and pour in the beaten eggs. Swirl the pan to evenly distribute the eggs.
6. 6.
   Cook the eggs for 1-2 minutes until they start to set. Pour the cornstarch mixture over the eggs and gently stir to combine.
7. 7.
   Add the cooked oysters back to the pan and sprinkle with chopped cilantro and green onions.
8. 8.
   Continue cooking for another 2-3 minutes until the omelet is fully set and golden brown on the bottom.
9. 9.
   Carefully flip the omelet using a spatula and cook for an additional 2-3 minutes until the other side is golden brown.
10. 10.
    Transfer the omelet to a serving plate and cut into wedges. Serve hot with the tangy and slightly spicy sauce on the side.

Treat your ingredients with care...

• Oysters — Ensure that the oysters are fresh and properly cleaned before cooking. Remove any grit or debris and pat them dry with a paper towel before adding them to the omelet mixture.

Tips & Tricks

• For a spicier kick, add a few dashes of chili sauce or hot sauce to the omelet mixture.
• Serve the oyster omelet with a side of pickled vegetables for a refreshing contrast.
• If you prefer a crispier texture, cook the omelet for a few extra minutes on each side.
• Experiment with different herbs and spices to customize the flavor profile of the omelet.
• If fresh oysters are not available, you can use canned oysters as a substitute.

Serving advice

Serve the Taiwanese Oyster Omelet hot, straight from the pan, to fully enjoy its crispy exterior and tender interior. Cut it into wedges and serve with the tangy and slightly spicy sauce on the side.

Presentation advice

Garnish the oyster omelet with a sprinkle of chopped green onions and cilantro to add a pop of color. Serve it on a vibrant plate to showcase the contrasting textures of the omelet.