Perhaps I’ll be super adventurous and try out some pumpkin recipes this fall, who knows? The recipe today though has nothing to do with pumpkins but focuses instead on oysters and their pretty interesting marriage with eggs. Oysters seem to be one of the things where you either love them or hate them. So for lovers of oysters, here’s something you can try.
The dish calls itself an omelette but the final product are roughly chopped up eggs mixed with oysters, garlic and chili, green onions and cilantro. What’s wonderful and different about this dish is the crispy base, made from prepping a mixture of cornstarch and water before pouring in the eggs.
If it takes awhile for the cornstarch base to brown, don’t despair, you’re not doing it wrong. At first it will appear glutinous but keep at it and the water will eventually evaporate and the leftover skin will brown.
- 3 large eggs, beaten
- 1 cup raw oysters
- 1 teaspoon garlic, minced
- 2 dried chilies, chopped / 1 tablespoon Sriracha sauce
- 2 teaspoons oyster sauce
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 green onion, sliced
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
- 4 tablespoons oil, divided
- 1/2 lime, cut into wedges (optional)
- Mix the flour and water together into a thin batter
- Season the eggs with salt and pepper and set aside
- Over high heat, add 2 tablespoons oil to pan and swirl to coat the base completely
- Pour in the flour mixture and cook until the bottom has formed into a crispy skin
- Pour eggs over the crispy skin and allow the omelette to set before flipping to brown the other side, adding the remaining oil
- When the omelette is golden on both sides, use spatulas to cut it up into pieces
- Add the oysters, garlic and oyster sauce and stir-fry for 30 seconds
- Add chilies, green onions and cilantro and stir to combine
- Dish and serve hot served with lime wedges and/or chili sauce