Taiwanese Oyster Omelette
A beloved street food from Taiwan featuring plump oysters folded into a crispy-edged batter, topped with a perfectly cooked egg and finished with sweet-spicy chili sauce. Golden and satisfying.
Story
This classic Taiwanese night market staple balances textures beautifully—crispy edges giving way to tender oysters, all tied together with that iconic sweet-spicy chili sauce.
Ingredients
fresh oysters
200g
green onions, chopped
3 stalks
all-purpose flour
100g
water
150ml
eggs
2 large
vegetable oil
4 tablespoons
white pepper
1/2 teaspoon
salt
1/4 teaspoon
Taiwanese chili sauce
2 tablespoons
Instructions
1
Make the batter
Whisk flour and water together until smooth. The consistency should be thick like heavy cream. Stir in the chopped green onions, white pepper, and salt.
2
Cook the base
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Pour in the batter and spread oysters evenly across the surface. Cook until the bottom turns deep golden and crispy, about 3-4 minutes.
3
Add egg and flip
Crack eggs directly onto the pan, распределите их по поверхности. Carefully flip the entire omelette—batter side down. Drizzle the remaining oil around the edges. Cook another 2-3 minutes until eggs are set.
4
Serve
Slide onto a plate, cut into wedges, and generously drizzle with Taiwanese chili sauce. Serve immediately while hot and crispy.
