Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon baking powder
- 1/2 cup water
- 2 eggs
- 1/2 cup vegetable oil
- 6 fresh oysters, shucked
- 2 cloves garlic, minced
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup cilantro leaves, chopped
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, salt, white pepper, and baking powder.
2. Gradually add water and whisk until the batter is smooth.
3. Add eggs and whisk until well combined.
4. Heat oil in a non-stick skillet over medium-high heat.
5. Dip each oyster in the batter and place it in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side.
6. Remove the oysters from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In the same skillet, add garlic and sauté for 1 minute.
8. Add bean sprouts and green onions and sauté for 2-3 minutes.
9. In a small bowl, whisk together fish sauce, soy sauce, rice vinegar, and sugar.
10. Pour the sauce over the vegetables and stir to combine.
11. Pour the batter over the vegetables and cook until the bottom is golden brown and crispy, about 3-4 minutes.
12. Flip the omelette and cook until the other side is golden brown and crispy, about 2-3 minutes.
13. Place the crispy oysters on top of the omelette and sprinkle with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 525
Fat: 37g
Carbohydrates: 38g
Protein: 11g
Sodium: 1,300mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Shrimp or squid can be used instead of oysters.
- Scallions can be used instead of green onions.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Add sliced red bell peppers to the vegetable mixture.
- Add sliced jalapeños for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot enough before adding the oysters to ensure they are crispy.
- Use a non-stick skillet to prevent the omelette from sticking.
- Use fresh oysters for the best flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in a non-stick skillet over medium heat until heated through.
Presentation Ideas:
Serve on a plate with a side of steamed rice.
Garnishes:
Cilantro leaves
Pairings:
Steamed rice, stir-fried vegetables
Suggested Side Dishes:
Steamed rice, stir-fried vegetables
Troubleshooting Advice:
- If the omelette is sticking to the skillet, use more oil or a non-stick skillet.
- If the omelette is not crispy enough, increase the heat and cook for a longer time.
Food Safety Advice:
- Make sure the oysters are fresh and properly shucked.
- Wash hands and utensils thoroughly before and after handling raw seafood.
Food History:
Crispy oyster omelette is a popular street food in Taiwan and Southeast Asia.
Flavor Profiles:
Savory, crispy, slightly sweet, tangy
Serving Suggestions:
Serve hot with a side of steamed rice and stir-fried vegetables.
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Region: Thai