Chaoshan Oyster Omelette
Fresh oysters are folded into a crispy tapioca-and-egg batter and fried until lacy and golden, then dipped in tangy fish sauce. Creamy within and crackling outside, a Chaoshan street classic full of contrast.
Instructions
- 1
Shuck the oysters and remove the meat, rinse several times, and set aside after cleaning.
- 2
Chop the green onions and mix them with the oyster meat, then add sweet potato starch and pepper and mix well.
- 3
Take another bowl, crack 2 duck eggs, and beat them for later use.
- 4
Heat the pan and add oil (lard is best), then pour in the oysters mixed with the prepared ingredients and spread them evenly to shape.
- 5
Pour in the egg mixture and fry until the bottom is golden and crispy, then flip to fry the other side until crispy.
- 6
Sprinkle with cilantro before serving. You can choose dipping sauces such as sweet chili sauce or fish sauce according to your personal preference.
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Ingredients
Main Ingredients
- Minzheng Oyster250 g
- Duck egg2 颗
- Sweet potato starch1 小碗
- fish sauceto taste
Auxiliary Ingredients
- Scallion2 stick
- Coriandera pinch
Seasonings
- Black peppera pinch
- Lardto taste