Taiwanese Oyster Omelet

Taiwan is an island on the Pacific Ocean; the ocean supplies islanders with the freshest seafood. A lot of Taiwanese cuisine contains seafood. The oyster omelet is one of the many Taiwanese foods that I crave.

Submitted by: Chengjung (Rita) Hsieh

Serves 1

Ingredients:

(Main ingredient)

1 T (tablespoon). Sesame oil.

1 T. Olive oil.

1 T. Shallot, minced.

2 Garlic cloves, minced.

1 t (teaspoon). Ginger-grated.

15 or more. Fresh oyster.

1 Egg

1 or 2 handful of green-leaf lettuce.

(Ingredient for Flour Mixture)

1 T (tablespoon). Potato starch

1 T. Corn starch

0.5 T. All purpose flour

90-110 cc. Cold water

(Ingredient for Sauce)

1.5 T (tablespoon). Hot sauce

1.5 T. Ketchup

1 T. All purpose flour

75cc. Cold water

1/4 t (teaspoon). Sugar

0.5 T. Soy sauce

0.5 T. Miso paste (optional)

Some pepper

Directions for flour mixture:

1. Mix all flour and starch with water.

2. Set aside.

Directions for omelet sauce:

1. Stir-fry flour in a dry pan under low heat until it turns brown.

2. Whisk in water and mix it well.

3. Add in all remaining sauce ingredients. (Hot sauce, ketchup, soy sauce, sugar, salt, pepper, miso paste)

4. Turn the heat off when boiled.

5. Set aside.

Directions omelet:

1. Heat sesame and olive oil in a non-stick skillet over medium-high heat. Add garlic and ginger, stir until fragrant.

2. Add oysters and cook for about 30 seconds. Then, add one roughly beat egg on the top of oysters.

3. When the egg is halfway cooked, pour in the flour mixture and lettuce. Cook until the flour mixture is almost transparent.

4. Take the omelet out from the skillet and place it on a plate.

5. Enjoy it with omelet sauce.