Teochew Oyster Omelette
Crispy on the outside, tender on the inside, with juicy oysters and the savory flavor of fish sauce, a classic Chaoshan street food delight.
Ingredients
8 items- Fresh oysters 300g
- Sweet potato starch 100g
- Eggs 3
- Scallions 30g
- Fish sauce 1 tbsp
- White pepper 1/2 tsp
- Cooking oil 50ml
- Salt a pinch
Nutrition
Steps （6 steps）
Place fresh oysters in a bowl, add a pinch of salt and gently rub to remove slime and shell fragments. Rinse under cold water 3-4 times until the water runs clear, then drain well.
In a large bowl, combine sweet potato starch with water and stir with chopsticks into a smooth, lump-free batter. Add eggs, fish sauce, white pepper, and scallions, and mix well.
Add the cleaned oysters to the batter and gently fold to coat each oyster without breaking them.
Heat a non-stick pan over high heat, add oil, then reduce to medium heat. When the oil is hot (shimmering), ladle a portion of the oyster batter into the pan and spread into a round cake about 1 cm thick.
Cook over medium heat for about 3 minutes until the bottom is golden and set. Carefully flip with a spatula and cook the other side for 2-3 minutes until crispy and golden. Press gently with the spatula for even cooking.
Transfer the omelette to a plate and serve with fish sauce, sweet chili sauce, or cilantro. Enjoy the crispy exterior and tender, juicy oysters.
Tips
Do not use high heat as it will burn the outside while leaving the inside raw. The ratio of sweet potato starch should be balanced; too much makes it sticky, too little prevents it from holding together. Flip gently to keep the omelette intact.
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