Oyster Omelette
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Oyster omelettes beat out all other dishes when foreigners living in Taipei were polled about their favourite night-market food. Chinese fine chili sauce is the orange ketchup–looking hot pepper sauce common in Cantonese restaurants. In Taiwan, oysters are quite small, about 1 inch (2.5 cm) in length. It's preferable to use small oysters for the omelette and, of course, fresh are best, but many seafood specialty stores and Chinese, Korean and Japanese markets sell frozen shelled oysters that are really very good.
Servings: 2 to 3
Ingredients:
| Nutritional Info | |
| Per each of 3 servings: about | - |
| cal | 262 |
| pro | 8 g |
| total fat | 19 g |
| sat. fat | 7 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 206 mg |
| sodium | 416 mg |
| potassium | 231 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 20% |
| vit A | 18% |
| vit C | 15% |
| folate | 19% |
Suggested Recipes
-
6 oz (175 g) shelled oysters with juices
3 tbsp (45 mL) sweet potato starch
2 tsp (10 mL) cornstarch
1/4 tsp (1 mL) salt
3 eggs
1/2 tsp (2 mL) sesame oil
Pinch white pepper
2 tbsp (25 mL) lard or peanut or vegetable oil
1 cup (250 mL) baby bok choy, leaves separated
2 tbsp (25 mL) minced green onion
Omelette Sauce:
1-1/2 tsp (7 mL) each hoisin sauce and ketchup
3/4 tsp (4 mL) Chinese fine chili sauce or sriracha sauce
1/4 tsp (1 mL) rice vinegar
Preparation:
Omelette Sauce: In small dish, stir together hoisin sauce, ketchup, chili sauce and vinegar; stir in 1 tbsp (15 mL) boiling water. Let cool.
Reserving 2 tbsp (25 mL) of the liquid, drain oysters. In bowl, whisk together sweet potato starch, cornstarch and pinch of the sa< whisk in reserved oyster liquid and 4 tsp (20 mL) water. Set aside.
In separate bowl, whisk together eggs, sesame oil, pepper and remaining salt.
In large nonstick skillet, heat lard over medium-high heat; sauté bok choy just until beginning to wilt. Pour in starch mixture, tipping pan to distribute evenly.
Scatter oysters evenly over top. Reduce heat to medium; cook until liquid is transparent. Pour in egg mixture; cook, loosening edge and tilting pan to allow egg to flow underneath, until set. Transfer to serving plate. Top with sauce; sprinkle with green onion.
Reserving 2 tbsp (25 mL) of the liquid, drain oysters. In bowl, whisk together sweet potato starch, cornstarch and pinch of the sa< whisk in reserved oyster liquid and 4 tsp (20 mL) water. Set aside.
In separate bowl, whisk together eggs, sesame oil, pepper and remaining salt.
In large nonstick skillet, heat lard over medium-high heat; sauté bok choy just until beginning to wilt. Pour in starch mixture, tipping pan to distribute evenly.
Scatter oysters evenly over top. Reduce heat to medium; cook until liquid is transparent. Pour in egg mixture; cook, loosening edge and tilting pan to allow egg to flow underneath, until set. Transfer to serving plate. Top with sauce; sprinkle with green onion.
Additional Information
- Tip: In the fall, look for fragrant, delicate chrysanthemum greens at Chinese grocery stores; use them (without stems) in the omelette instead of bok choy.
Tags:
Seafood; Eggs; Vegetables; Thai and Southeast Asian; Skillet; Main Course;
Source
Canadian Living Magazine: September 2009
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