Taiwanese Oyster Omelette

Welcome back!

Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home!

Taiwanese Oyster Omelette

Makes 2 omelettes

Ingredients:

Omelet:

65 grams sweet potato flour
35 grams tapioca flour
1/4 teaspoon salt
250 grams water
1 teaspoon sesame oil (specifically 香油)
3 eggs
8 large oysters
Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜)

Sauce:

4 tablespoons ketchup
4 tablespoons sweet chili sauce
1/2 tablespoon soy paste (醬油膏)
1 tablespoon corn starch
1 tablespoon sugar
1/2 cup water

Directions:

Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the pan.
In a pan, sear half of the oysters until about halfway done.
Pour half of the batter over the oysters and cook for a couple minutes.
Pour half of the eggs (1 1/2 eggs) and half of the vegetables over the oysters and cook.
When the batter and eggs have set, flip the omelet over. Cook this side until the egg and vegetables are cooked through.
Repeat with the other half of the ingredients.

There's a lot of variation to this recipe, much as you would find much variation across different vendors in Taiwan. For a less chewy texture, you can replace some of the sweet potato flour with more tapioca flour. Additionally, you can also substitute the oysters with something else, such as shrimp or clams, or even remove them altogether for a vegetarian version that's still delicious!

-Chefpo

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