Oyster omelette!

Oyster omelette is a popular street food in Taiwan. It usually has garlic chives, oysters, egg, and a starch batter. You can also substitute other seafood items like shrimp or lump crab meat for the oysters. Like all omelettes, there’s a lot of variation and every street hawker does it differently.

Here’s my recipe:

1/4 cup tapioca starch
1/2 cup water
1 extra large egg or 2 small eggs
2-3 stalks garlic chives aka Chinese chives
a few oysters (or in my case I used a 2 tablespoons of lump crab meat)
1 tbsp oyster sauce
2 tbsp oil

A few notes about the recipe:
Try to use tapioca starch if you can. I’ve used cornstarch before but the consistency was different.
Garlic chives are preferred, but you could substitute standard chives.
This recipe makes a good appetizer for about 3 people. But if you’re like me, you won’t want to share.

Start off by heating a 10″ pan on medium heat and add a tablespoon of oil.
Make the batter by mixing the tapioca starch, water, garlic chives (cut into 1 inch pieces), and oyster sauce.
Once the oil is heated, fry the oysters for a little but but you don’t want to cook them all the way.
Add the batter to the pan.
Then crack the eggs into a bowl and break the yolks.
Pour this on top of the batter in the pan.
Let it sit for about 2-3 minutes. At this point the batter and egg should be solidified enough to flip. If it looks like the it might be hard to flip whole and starts to break apart, then it’s not ready to flip. Let it sit a little longer.
At this point, you can add a tablespoon more oil and turn the heat up. This will help the omelette get crisp on the edges.
About 2 more minutes, and you’re done!
I like to eat this with Sriracha.

Pour in the batter…
after pouring in batter

Add eggs…
after pouring in eggs

Ready to flip at this point, good luck!
ready to flip

This is the first time I’ve successfully flipped it in one piece. The batter side should be crispy. Right before plating, flip it again to crisp up the batter side once more.
flipped oyster omelette

Finished and plated with the egg side up.
finished and plated

This video should give you a good idea of how a street hawker does it. It looks like the batter he uses has egg and starch mixed. I like to keep mine separate.

I thought this video was funny, the guy is so intense! I love the Youtube comment “someone give him a fuckign towel !!!!!!!” I wouldn’t mind doing this for a living, who cares about making money? That looks like so much fun to do that all day. In both these videos, it looks like they have some sort of cabbage as well.



6 thoughts on “Oyster omelette!

  1. Pingback: Burmese food: Part 1 « Zaw Eats

  2. Hi Zaw,

    I’m looking for the recipe for Burmese kaw jaw.. it’s like a gluey omelet with crab meat that you can get in rangoon. Would you happen to know what I’m talking about and how I could make it?


  3. Hi Nancy, I believe what you are looking for is exactly this post. Kaw Kyaw (literal translation is fried glue) is basically the Burmese version of the oyster omelet. Instead of using oysters you can also use other types of seafood like shrimp or crab.

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