The ever-popular signature street food snack. I sudden craved for a delectable oyster omelet and wonder why it is not so accessible here!
Since I slipped and injured my foot so I am house-bound :( So I decided to research on how to make this iconic dish.
It is no longer a rare-find!!!
(c) GMV - Got My Vote!
The biggest challenge is to find the right vegetable to go with it! This Baby Chinese Cabbage (台式小白菜) $2.20 is what makes an oyster omelette authentic or not. This veg is not widely accessible - hence the scarcity of the dish here in Sydney.
It can be found at a small Korean grocery!
- Baby Chinese Cabbage x 1 bunch
- A dozen of fresh oysters
- Eggs x 2
- Sweet Potato Starch 2 T/s
- Potato Starch 2 T/a
- Water 1 cup
1. Mixed the potato & sweet potato starch in 1 cup of water. Stir well till no clumps.
2. Combine eggs, salt and pepper and whisk lightly.
3. Use small non-stick fry pan over medium heat. Spray a thin coat of oil and shallow pan-fry the oysters. Remove from pan.
5. Add the vegetables on top and let it cook through.
6. Followered by the oysters.
7. Flip and the omelette is done!
It is not ketchup or sweet chili sauce - rather it the ultimate sauce for Asian cuisines. I have searched high and low for the closest authentic taste - and this is the one.
Again, not all Asian supermarket stock this so try your luck at your local groceries. Without it - nothing is the same.