Oyster Omelette (a classic Chaoshan delicacy in Guangdong)


Oyster Omelette (a classic Chaoshan delicacy in Guangdong)

Take a bite of oyster omelette, and the crispy, charred crust melts in your mouth. The plump oysters, like little bombs, pop with a burst of freshness! The egg is slippery, the chopped green onions add a burst of flavor, and the fish sauce makes it so fragrant you want to weld your cheeks to the plate. This is a classic Chaoshan delicacy! Our local area is close to the sea, so oysters are fresh and affordable. Selling them outside can be incredibly expensive, and the freshness of the ingredients is often a struggle. Making them at home is a breeze, with genuine ingredients and an incredible value. Make as many as you want, with plenty of fresh oysters to spare, and fry up a plate full of them for instant oyster omelette freedom!

Ingredients

Steps

  1. Take the oysters, add appropriate amount of flour, gently scrub (to avoid damaging the oysters), then rinse them with water several times (control the water flow to prevent breaking the oysters), repeat this process until the water is clear, remove the oysters, drain the water, and set aside.
    Take the oysters, add appropriate amount of flour, gently scrub (to avoid damaging the oysters), then rinse them with water several times (control the water flow to prevent breaking the oysters), repeat this process until the water is clear, remove the oysters, drain the water, and set aside.
  2. Take 3 duck eggs (better tasting) or chicken eggs and beat them thoroughly to make egg liquid (you can also leave them alone, depending on your preference); wash and chop the green onions into chopped green onions and set aside.
    Take 3 duck eggs (better tasting) or chicken eggs and beat them thoroughly to make egg liquid (you can also leave them alone, depending on your preference); wash and chop the green onions into chopped green onions and set aside. Take 3 duck eggs (better tasting) or chicken eggs and beat them thoroughly to make egg liquid (you can also leave them alone, depending on your preference); wash and chop the green onions into chopped green onions and set aside. Take 3 duck eggs (better tasting) or chicken eggs and beat them thoroughly to make egg liquid (you can also leave them alone, depending on your preference); wash and chop the green onions into chopped green onions and set aside.
  3. Place three tablespoons of fish sauce in a small dish. Add pepper to taste and mix well.
    Place three tablespoons of fish sauce in a small dish. Add pepper to taste and mix well.
  4. In a large bowl, combine 100g of sweet potato starch and 50g of water. Stir briefly (you don't need to achieve a completely uniform mixture, as oysters contain water; this can be adjusted later). Add the drained oysters to the bowl and gently toss (taking care to protect the oysters and avoid breaking them).
    In a large bowl, combine 100g of sweet potato starch and 50g of water. Stir briefly (you don't need to achieve a completely uniform mixture, as oysters contain water; this can be adjusted later). Add the drained oysters to the bowl and gently toss (taking care to protect the oysters and avoid breaking them). In a large bowl, combine 100g of sweet potato starch and 50g of water. Stir briefly (you don't need to achieve a completely uniform mixture, as oysters contain water; this can be adjusted later). Add the drained oysters to the bowl and gently toss (taking care to protect the oysters and avoid breaking them).
  5. Add the chopped green onions and stir continuously until the mixture is fluid (no lumps, which can cause uneven cooking). Add a small amount of salt to taste; if not, the fish sauce will provide the salt.
    Add the chopped green onions and stir continuously until the mixture is fluid (no lumps, which can cause uneven cooking). Add a small amount of salt to taste; if not, the fish sauce will provide the salt.
  6. Take a non-stick pan, place it on the stove, preheat it over medium heat, and add enough lard (which gives it a unique aroma. If lard is not available, you can use other cooking oil instead).
    Take a non-stick pan, place it on the stove, preheat it over medium heat, and add enough lard (which gives it a unique aroma. If lard is not available, you can use other cooking oil instead).
  7. When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough.
    When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough. When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough. When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough. When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough. When the oil is at the desired temperature, add half the oyster paste (I used two servings). Reduce heat to medium-low and fry until the bottoms are golden brown, flipping them over. Then, add the egg mixture and continue frying over medium-low heat, monitoring the oysters. When they are plump and golden brown on both sides (with no white, undercooked paste remaining), plate them and garnish with the prepared cilantro. If you prefer a crispier texture, you can fry them longer, but be careful not to overcook the oysters, which may dry out or become tough.
Languages
Austernomelett (eine klassische Chaoshan-Delikatesse in Guangdong) - Deutsch (German) version
Oyster Omelette (a classic Chaoshan delicacy in Guangdong) - English version
Tortilla de ostras (un clásico delicia de Chaoshan en Guangdong) - Española (Spanish) version
Omelette aux huîtres (un classique du Chaoshan, dans le Guangdong) - Français (French) version
Omelet Tiram (makanan lezat klasik Chaoshan di Guangdong) - Bahasa Indonesia (Indonesian) version
Frittata di ostriche (una classica prelibatezza di Chaoshan nel Guangdong) - Italiana (Italian) version
牡蠣オムレツ（広東省潮汕の伝統的な珍味） - 日本語 (Japanese) version
굴 오믈렛(광둥성의 고전적인 차오산 요리) - 한국인 (Korean) version
ไข่เจียวหอยนางรม (อาหารเลิศรสแบบคลาสสิกของ Chaoshan ในกวางตุ้ง) - แบบไทย (Thai) version
蠔仔烙印（廣東潮汕經典美食） - 香港繁體中文 (Traditional Chinese - Hong Kong) version