Oyster Omelette
Craving a crispy, gooey, savory seafood-packed dish? This oyster omelette recipe brings iconic Asian street food right to your kitchen. Featuring fresh oysters, a chewy tapioca starch batter, and fluffy eggs, it’s pan-fried to golden perfection and served with your choice of sweet, spicy, or tangy sauces. Popular across Taiwan and Thailand, this dish balances bold flavors and textures in every bite. Whether you're looking for a brunch star or a dinner showstopper, this oyster omelette delivers.
Ingredients
- ½ cup fresh or thawed oysters cleaned and drained
- 2 –3 large eggs
- 2 tbsp tapioca starch or potato starch
- ¼ cup water to mix with starch
- 2 scallions thinly sliced
- 1 garlic clove minced (optional)
- 1 tsp soy sauce or tamari for gluten-free
- ¼ tsp white pepper
- ½ tbsp fish sauce optional for Thai-style
- 2 tbsp vegetable oil or peanut oil
- Chili sauce or Thai sweet chili sauce for serving
- Fresh cilantro or crispy shallots (optional garnis
Instructions
- Prep the oysters: Rinse oysters under cold water, drain, and optionally marinate with a splash of fish sauce and white pepper for 10 minutes.
- Make starch slurry: Mix 2 tbsp tapioca starch with ¼ cup water until smooth.
- Heat pan: In a non-stick skillet or wok, heat 2 tbsp oil over medium-high heat until shimmering.
- Cook the batter: Pour in the starch slurry and cook undisturbed for 1–2 minutes until the edges begin to crisp.
- Add oysters: Distribute the oysters evenly over the batter and sear for 1–2 minutes.
- Add eggs: Beat 2–3 eggs with a pinch of salt. Pour over the oysters and batter, swirling to coat evenly.
- Flip & finish: Once the bottom is golden and crispy, flip or fold the omelette and cook for 1–2 more minutes.
- Serve: Transfer to a plate, drizzle with soy or chili sauce, and garnish with scallions, cilantro, or crispy shallots.
Notes
For Thai style: Use rice flour in place of tapioca starch, and serve with spicy nam jim seafood sauce.
Healthier version: Use less oil, a non-stick pan, or try air frying at 375°F for 5–6 minutes.
Vegan option: Substitute oysters with thin-sliced king oyster mushrooms and eggs with chickpea flour batter.
Crispier texture tip: Try the double-fry method—pre-cook the batter, remove, then refry with eggs and oysters.
Storage: Best eaten fresh, but can be refrigerated for up to 2 days and reheated in a skillet or air fryer.