Chaozhou Style Oyster Omelette
Fresh Oyster 1/2 catty
Potato Starch 5 tsp.
Plain Flour 2 tsp.
Water 100 ml
Corianders 3 tree
Shallot 1 tree
Duck Egg 3 pcs.
Corn Starch 3 spoon
Viet Huong "Flying Lion" Fish Sauce 1.5 spoon
Salt 1/4 tsp.
White Pepper Powder adequate
Cut 2/3 of coriander and keep 1/3. Dice the shallot.
Gently clean and remove impurity of the oysters by using corn starch.
Gently rinse the oyster with water.
Mix the potato starch and plain flour. Then, add water and mix it into paste. Break and blend the duck eggs.
Blend the yolk liquid and paste together.
Put the corianders and green onions together with the seasoning, then mix them with the paste.
Add the oyster into the paste and mix it gently.
Cook the oyster paste with half- fry style. Cook it until the paste side are crispy would be the best.
Finally, you can flavor the Oyster Omelette with fish sauce and topping with corianders.
Viet Huong and Oyster are the best match! It could combat the unpleasant smell of oysters, also enhance the delicate of it.
Before you cook the oyster omelette, make sure it is boiling oil.