Oyster Omelet
A delicious and authentic soups and broths recipe for Oyster Omelet, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 cup chicken broth
- • 1/4 cup ketchup
- • 1 tablespoon light soy sauce
- • 1 tablespoon rice vinegar
- • 1 tablespoon sugar
- • 2 teaspoons cornflour
- • 1/2 lb (225 g) small shucked oysters
- • 2 teaspoons cornflour
- • 2 tablespoons peanut oil ((or vegetable oil, divided) (*Footnote 2))
- • 2 teaspoons potato starch
- • 3 eggs
- • 1/4 teaspoon salt
- • 1/4 teaspoon white pepper
- • 4 spring onions (minced)
Preparation Steps
Whisk together the sauce ingredients in a saucepan over medium-low heat. Simmer until the sauce thickens.
Add the oysters into a colander and sprinkle evenly with cornflour. Rub the oysters gently with the cornflour, then use cold running water to rinse them off. This helps to clean the oysters from any shell fragments and debris. Drain thoroughly and gently pat dry with paper towels.
Heat 1/2 tablespoon oil in a 9” frying pan over medium heat until hot but not smoking hot. Add the oysters. Let cook until the bottom has turned white, 30 seconds or so. Flip to cook the other side until it just turns white. Drain off the liquid and transfer the oysters onto a plate to cool off slightly.
Mix the potato starch with 1 tablespoon of water in a small bowl until fully dissolved.
Beat the eggs in a large bowl with salt and white pepper. Add the potato starch slurry. Mix until fully dissolved. Add the spring onions and cooled-off oysters. Mix again.
Add the remaining 1 1/2 tablespoons of oil into the same frying pan and heat over medium-high heat until hot. Pour in the egg batter and turn to medium heat. Cook until the bottom turns golden. Carefully flip the omelet. Keep cooking until the bottom has set and the inside has cooked. Transfer to a large serving plate. Serve hot along with the sauce as an appetizer or main dish.