Easy Oyster Omelette Recipe
User Reviews
5
Easy Oyster Omelette Recipe
Description
This oyster omelette starts by cleaning oysters with flour to remove impurities and then parboiling briefly to firm them. A batter is made by mixing potato starch with cold water and fish sauce to create a slightly thickened base. Beaten eggs are cooked in a skillet, then topped with oysters and the starch batter, which firms up during cooking to create a soft, slightly chewy texture. Green onion and cilantro are sprinkled on top for freshness.
The omelette is then carefully flipped to cook the other side briefly, sealing the ingredients inside with a light crust. The finished dish features tender eggs, a mild seafood flavor, and herbaceous notes from the garnish. Cooking in two batches allows even cooking and portion control.
This recipe is a good way to enjoy oysters in a quick, noodle- or pancake-like preparation that highlights texture contrast between soft eggs and the starch layer.
Ingredients
- 10-12 oyster fresh or frozen, medium size
- 1 tbsp flour
- 2 tbsp potato starch
- 1/2 cup (120 ml) water cold
- 2 tsp fish sauce
- 2 tbsp neutral cooking oil divided, generic cooking oil
- 4 egg beaten
- 2 green onion chopped
- 4 tbsp cilantro chopped
Instructions
- Clean the oysters by rinsing them, adding flour, and picking out any impurities or shell pieces. Rinse again to remove the starch and drain. Heat a pot of water to boil, Add oyster and parboil for 10 seconds and drain. Set aside.
- Make the batter by combining potato starch with water and adding fish sauce. Set aside.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Pour half the beaten eggs and let it bubble. Scramble the eggs gently and add half of the oysters, cook until the eggs are mostly done but the top surface is still slightly moist.
- Stir the potato starch mixture again and pour half of it over the eggs, letting it run across the surface. Sprinkle green onion and cilantro on top.
- Carefully flip the omelette using a spatula. If too big, divide into portions. Cook on the second side until the eggs are set, for just a few seconds. Invert the omelette onto a serving dish. Follow the same steps using the remaining ingredients to make a second batch of oyster omelette.
- Garnish with more scallions and cilantro. Drizzle Sriracha sauce or tangy sambal sauce according to your preference. Serve hot, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 165mg | 55% |
| Sodium | 306mg | 13% |
| Potassium | 136mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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