From Me
I am so in love with Taiwanese Oyster Omelet. It's just incredible yummy. Although its gooey goodness may put off some, it satisfies my palate. I liked this dish so much that I attempted to make it myself. It turned out pretty good. :)
Taiwanese Oyster Omelet Recipe
10 oz jar of refrigerated shucked oysters (separate the oysters from the oyster water, reserve the water for mixing with the potato starch)
1/4 c. powdered sweet potato starch
1/2 c. water (use the oyster water and add extra (if needed) to equal 1/2 c.)
2 T. sweet chili sauce (can substitute 1 T. of Siracha thoroughly mixed with 1 T of ketchup - this is what I did)
4 large eggs, scrambled, seasoned with salt and ground black pepper
2 T of vegetable oil
1 cup of cooked spinach
1. Combine the sweet potato starch and water, blend thoroughly.
2. Heat the vegetable oil in a nonstick frying pan. Add the scrambled eggs mixture. Let cook about 30 seconds.
3. Add the oysters to the sweet potato starch and water mixture, stir. Pour this mixture into the frying pan, over the scrambled eggs. Continue cooking until the eggs are cooked. Do not break up the eggs. Gently fold the sides in and let the uncooked mixture slide to the sides of the pan to cook. Keep doing this until there is no more runny mix.
4. Using your spatula, check the bottom of the omelet. It is done when the bottom is nice and golden. Gently slide the omelet onto a platter. Top with the cooked spinach. I serve the sauce on the side.
I am so in love with Taiwanese Oyster Omelet. It's just incredible yummy. Although its gooey goodness may put off some, it satisfies my palate. I liked this dish so much that I attempted to make it myself. It turned out pretty good. :)Taiwanese Oyster Omelet Recipe
10 oz jar of refrigerated shucked oysters (separate the oysters from the oyster water, reserve the water for mixing with the potato starch)
1/4 c. powdered sweet potato starch
1/2 c. water (use the oyster water and add extra (if needed) to equal 1/2 c.)
2 T. sweet chili sauce (can substitute 1 T. of Siracha thoroughly mixed with 1 T of ketchup - this is what I did)
4 large eggs, scrambled, seasoned with salt and ground black pepper
2 T of vegetable oil
1 cup of cooked spinach
1. Combine the sweet potato starch and water, blend thoroughly.
2. Heat the vegetable oil in a nonstick frying pan. Add the scrambled eggs mixture. Let cook about 30 seconds.
3. Add the oysters to the sweet potato starch and water mixture, stir. Pour this mixture into the frying pan, over the scrambled eggs. Continue cooking until the eggs are cooked. Do not break up the eggs. Gently fold the sides in and let the uncooked mixture slide to the sides of the pan to cook. Keep doing this until there is no more runny mix.
4. Using your spatula, check the bottom of the omelet. It is done when the bottom is nice and golden. Gently slide the omelet onto a platter. Top with the cooked spinach. I serve the sauce on the side.
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