Taiwanese oyster omelette upclose 蚵仔煎 upclose
taiwanese oyster omelette 蚵仔煎2
I bought oysters the other day so that I can practice my shucking skills (or lack thereof), so I decided to make the famous Taiwanese street food oyster omelette 蚵仔煎. It’s a shame I forgot to buy the sauce to go with it. I also did not have any Taiwanese cabbage so I used lettuce instead. Shucking was fun! I am still slow as hell, but I am improving, and come to think of it, I should buy another batch so I can continue working on this.
Recipe taken from Eupho Cafe
Ingredients (1 serving): 10-12 oysters, Taiwanese cabbage (小白菜) or some sort of lettuce greens, 2 eggs beaten, 6-7 tbsp corn starch, water, salt and pepper to taste
- shuck oysters or clean them (if already shucked); chopped greens into bite-size pieces
- mix corn starch with water so that you get an extremely gooey, cement-like paste (thicker than you would need it to thicken soup.
- heat a saute pan over medium heat. Add 1 tbsp of oil, then add about half of the oysters.
- pour in half of the corn starch mixture and half of the egg mixture.
- put the lettuce greens on top as the egg begins to form an omelette.
- add the rest of the oysters, egg, corn starch mixture. flip the omelette over for 1 minute before serving.
Life, Food 