Making oyster omelette at home is simple and easy. This classic Asian dish features juicy oysters (fresh or frozen), fluffy eggs, and a crispy crust made from potato starch. With just a few simple pantry ingredients, you can create a a satisfying lunch or snack in no time.
As an avid lover of oyster omelette (or omelet), I’ve had the pleasure of trying various styles from many Asian countries. Each unique variation offers its own distinct flavor and texture, making it impossible to choose a favorite.
But no matter where I go, I always find myself drawn to the delicious combination of juicy oysters, fluffy eggs, and crispy crust. There’s just something about the interplay of flavors and textures that makes this dish irresistible.
In this post, I’ll be sharing an easy oyster omelette recipe that I frequently make at home using just a handful of pantry ingredients, drawing inspiration from Taiwanese cuisine.
Both seasoned cooks and beginners can enjoy this simple recipe, which provides a quick and satisfying meal option that you can make in the comfort of your own kitchen.
Diverse World of Oyster Omelettes in Asia
I’ve been fortunate enough to try various oyster omelette dishes during my travels across Asia. While each country has its twist on this popular dish, they all feature plump, juicy oysters bursting with umami flavor.
I remember living in Taiwan and often going to the local market to sample their crispy oyster omelette. It was made with sweet potato starch, which gave it that extra crunch and was always served with a sweet and sour sauce that perfectly complemented the dish.
In Malaysia and Singapore, I had the pleasure of trying the oh chien or orh luak version. The texture of the omelette was unique, thanks to the tapioca starch and rice flour, and the hawker-style version was an absolute delight.
Thailand’s version, hoi tod, is also a street food staple, often made with mussels and crunchy bean sprouts.
And then there was the Korean-style oyster omelette – a crispy pancake base mixed with plump oysters and served with a tangy soy sauce. On the other hand, the Japanese-style kaki furai consists of deep-fried oysters breaded with panko crumbs.
I enjoyed trying each country’s unique take on this classic Asian dish and discovering new flavors and textures. It’s amazing how one dish can bring back so many wonderful memories.
Ingredients List
- Eggs: The base ingredient.
- Oysters (fresh or frozen): I used fresh shucked oysters, you can use frozen ones if you’d like.
- Potato Starch: creates a crispy crust on the omelette and holds everything together.
- Fish Sauce: A pungent condiment that adds a savory and slightly salty taste.
- Green Onion: adds a mild onion flavor and a pop of color to the dish.
- Cilantro: provides a fresh and bright flavor to balance the richness.
Recipe Tips
- Clean and Parboil Oysters: To ensure a clean and fresh taste, gently toss shucked oysters with a little flour to remove any impurities.
- Parboil oysters in boiling water with a pinch of salt for 10 seconds to help even cooking later one and to remove any unwanted smells.
- Choose the Right Starch: Use starch, not wheat flour, to make the batter for a crispy texture. People commonly use potato starch, cornstarch, tapioca starch, or rice flour.
- Tapioca starch creates a more chewy and sticky omelette, while rice flour produces a crispier one.
How to make Oyster Omelette
Step 1. Clean oysters
- Clean the oysters by rinsing them, adding flour, and picking out any impurities or shell pieces.
- Rinse again to remove the starch and drain.
Step 2. Parboil oysters
- Heat a pot of water to boil, Add oyster and parboil for 10 seconds and drain. Set aside.
Step 3. Prepare batter and eggs
- Make the batter by combining potato starch with water and adding fish sauce. Set aside.
- Beat eggs well in another bowl.
Step 4. Cook eggs and oysters
- 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.
Step 5. Add green onion and cilantro
- 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.
Step 6. Flip to sear the other side
- Carefully flip the omelette using a spatula. If too big, divide into portions. Cook on the second side for just a few seconds until the eggs are set.
- Invert the omelette onto a serving dish. Follow the same steps using the remaining ingredients to make a second batch.
Serving suggestion
To serve, enjoy the fried oyster omelette hot, garnishing it with scallions and a drizzle of either Sriracha sauce or hot sambal sauce, depending on personal preference.
Enjoy as a main dish or as a snack. In addition, you can accompany the omelette with a cold beverage such as beer or iced tea.
Easy Oyster Omelette Recipe
Oyster omelet is a classic Asian dish that’s easy to make at home. It’s made with juicy oysters, fluffy eggs, and a crispy potato starch crust. With just a few pantry ingredients, you can make a satisfying lunch or snack quickly. Makes 2 omelettes.
- 10-12 medium oysters, fresh or frozen
- 1 tbsp flour
- 2 tbsp potato starch
- 1/2 cup (120 ml) cold water
- 2 tsp fish sauce
- 2 tbsp oil, divided
- 4 eggs, beaten
- 2 green onion, chopped
- 4 tbsp chopped cilantro
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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.
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Make the batter by combining potato starch with water and adding fish sauce. Set aside.
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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.
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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.
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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.
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Garnish with more scallions and cilantro. Drizzle Sriracha sauce or tangy sambal sauce according to your preference. Serve hot, and enjoy!
Calories: 151kcal, Carbohydrates: 6g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 165mg, Sodium: 306mg, Potassium: 136mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 326IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
