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.
- Portion size 3 servings
- Credits : Canadian Living Magazine: September 2009
MethodOmelette 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 salt; 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.
Nutritional facts Per each of 3 servings: about
- Sodium 416 mg
- Protein 8 g
- Calories 262.0
- Total fat 19 g
- Potassium 231 mg
- Cholesterol 206 mg
- Saturated fat 7 g
- Total carbohydrate 13 g
- Iron 20.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 15.0