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Oyster Omelette Recipe | The Secret to Delicious Oyster Omelettes! Batter Proportions Revealed 00:00 Introduction to Oyster Omelette 00:21 Oyster Omelette Ingredients 00:44 1. Preparation (Batter + Sauce) 02:51 2. Pan-frying Oysters 03:51 3. Adding Batter and Ingredients 05:50 4. Flipping and Timing Control ============================ ❤️ "Oyster Omelette" Ingredients (for 1) -- Lady First ❤️ Authentic Taiwanese Oyster Omelette Recipe 💛 Main Ingredients: 20 Oysters (approx. 150g) 1 Egg 60g Bean Sprouts 1 stalk Bok Choy (approx. 25g) 1 stalk Chives 2 tbsp Hazelnut Oil 0.5g Salt White Pepper to taste 💛 Batter: 60g Sweet Potato Starch 40g Potato Starch 150cc Water 0.5 x ¼ tsp Salt 0.5 x ¼ tsp MSG 💛 Sauce: 60g Ketchup 15g Sweet Chili Sauce 2g Miso 3–5cc Boiled Water ✨ Taiwanese Cooking Queen Exclusive Group Buy – Le Vera Hazelnut Oil: Personal Recommendation | Le Vera Hazelnut Oil Group Buy Discount: https://www.le-vera.com/hidden/ladyfirst 💛 Main Tools: Non-stick Pan ❤️ Taiwanese Cooking Queen NEOFLAM Edge Ceramic Non-Stick Cookware Group Buy Link https://www.fabxstudio.com/neoflamXTA 💛 Oyster Omelette Instructions: 1. 00:44 Preparation (Batter + Sauce): Prepare the batter: Mix sweet potato starch and potato starch in a 6:4 ratio (100g total), add 150cc water, and stir well. Add 0.5g salt and 0.5 tsp MSG for seasoning, stirring until fully dissolved. Prepare the signature sauce: Mix ketchup, sweet chili sauce, and a little miso together. If the texture is too thick, add a small amount of drinking water until smooth. Since the ingredients are already processed/cooked, heating is unnecessary. 2. 02:51 Pan-frying Oysters to Remove Fishiness: Wash and drain oysters: Rinse oysters in salt water, then clean water, and drain thoroughly to prevent oil splattering during frying. Heat the pan and add oil: Heat a non-stick frying pan and pour in 2 tablespoons of hazelnut oil. Pan-fry for aroma: Place oysters in the pan to sear. Add 0.5g salt and a pinch of white pepper as a base seasoning to remove fishiness. Fry until oysters shrink slightly and the aroma is released. 3. 03:51 Adding Batter and Ingredients: Layer the batter on the bottom: Lower the heat, move oysters slightly aside, and pour a layer of batter onto the bottom of the pan as a base to prevent the oysters from burning. Add toppings: Slightly beat the egg (no need to over-mix) and pour it in. Then add bean sprouts, 1 chive, and several pieces of bok choy in order. Add the remaining batter according to preferred thickness to bind all ingredients together. Steam and fry: Cover the pan with a lid to steam the vegetables until cooked. When the edges turn golden, you can spray a little hazelnut oil for extra crispiness. Fry the first side for about 5 minutes in total. 4. 05:50 Flipping and Timing Control: Flip and cook through: Turn off the heat and let it steam briefly with residual heat. Use an inverted plate to help flip it over, then turn the heat back to low. If there are holes or protruding oysters, patch them with a bit of batter. Finish and serve: Continue frying on low heat for about 3 minutes until the filling is cooked through and the starch skin is chewy. Remove from the pan and serve. ✅ Tips: Golden batter ratio: Mixing sweet potato starch and potato starch at a 6:4 ratio balances the crispiness of sweet potato starch with the chewy texture of potato starch, achieving the best crispy-outside-soft-inside result. Adjust to 7:3 if you prefer a crunchier texture. Draining and pre-frying oysters: Oysters must be thoroughly drained after washing to avoid oil splattering. Pan-frying them first with a bit of salt and white pepper until they shrink slightly effectively removes fishiness and locks in freshness. Layering batter and steaming vegetables: Pouring a base layer of batter prevents oysters from burning against the pan. After adding vegetables, be sure to cover the pan; the steam cooks the vegetables while allowing the batter to bind all ingredients perfectly.