Taiwanese Night Market Oyster Omelette (O-A-Tsian)

⏱ 30 min · Serves 2

Crisp, lacy edges giving way to a gloriously gooey middle, studded with plump oysters and sweet greens, all under a slick of tangy-sweet red sauce. This is the smell of a Taiwanese night market at 9pm, made in your own frying pan in under half an hour.

Per serving: 520 kcal · 22.0g protein · 42.0g carbs · 29.0g fat

Ingredients

• 200g small fresh shucked oysters, drained
• 1 tbsp cornflour (for cleaning the oysters)
• 50g sweet potato starch
• 15g cornflour
• 150ml cold water
• 1/4 tsp salt
• pinch of white pepper
• 3 large eggs, lightly beaten
• 100g leafy greens (chrysanthemum greens, pak choi or baby spinach), cut into 5cm lengths
• 3 tbsp neutral oil, such as sunflower
• 2 tbsp tomato ketchup
• 1 tbsp chilli sauce or sriracha
• 1 tsp miso paste or 2 tsp light soy sauce
• 1 tsp caster sugar
• 1 tsp rice vinegar
• 60ml water
• 1 tsp cornflour mixed with 1 tbsp cold water
• 1 spring onion, finely sliced
• coriander leaves, to serve

Method

1. Toss the oysters gently with 1 tbsp cornflour, then rinse under cold water and drain well on kitchen paper. This cleans them and firms them up.
2. Make the sauce: whisk ketchup, chilli sauce, miso, sugar, vinegar and 60ml water in a small pan. Bring to a simmer, stir in the cornflour slurry and cook 30 seconds until glossy. Set aside.
3. Whisk the sweet potato starch, 15g cornflour, 150ml cold water, salt and white pepper into a thin, smooth batter. Stir again just before using, as it settles fast.
4. Heat 1.5 tbsp oil in a 24cm non-stick or well-seasoned frying pan over medium-high heat. Scatter in half the oysters and sear 30 seconds.
5. Stir the batter, then pour half of it over the oysters to form a rough circle. Let it bubble and turn translucent at the edges, about 1-2 minutes.
6. Pour half the beaten egg over the top, poking a few holes so it seeps through. Pile on half the greens and press down lightly. Cook 1-2 minutes until the underside is crisp and patched golden.
7. Flip in one confident move (or in two halves if easier), add a splash more oil at the edge and fry another 1-2 minutes. The centre should stay soft and stretchy.
8. Slide onto a plate, spoon over half the warm sauce, scatter with spring onion and coriander. Repeat with the remaining ingredients for the second omelette and eat immediately.