Spotted some fresh oysters lately and bought a few grams to make my favorite oyster omelette. This is a popular street food in Taiwan and in Thailand. Chinese in origin and often called as oachian in Hokkien, I remember helping my dad make this dish when I was little using camote starch and some aromatics like ginger, green onions, wansoy, and available veggies like mungbean sprouts or cabbage.
I personally tweaked this recipe by adding some baking soda to the batter to make it crunchy on the outside while slightly moist and chewy on the inside. A texture that you can’t get using flour or cornstarch. Definitely camote or potato flour is a must for this recipe. And the final condiment for this is a generous squeeze of #or Sunrise Chinese hot sauce.
Ingredients:
- 100 grams shucked oysters
- 1/3 cup camote starch
- 1/2 tsp baking soda
- 2 eggs
- 1 thumb sized ginger, julienned
- 1 stalk green onions,chopped
- Wansoy stalks chopped, reserve the leaves for garnish.
- Pinch of salt
- Mix all ingredients in a bowl. Careful not to overseason it since oysters are already a bit salty.
- Heat a nonstick or cast iron skillet with cooking oil.
- Pour the batter and cook in medium heat until browned on both sides. I like to flip it four times to pan fry each side twice to get that crunchy outer crust.
- Serve hot with sriracha.
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