Taiwanese style Oyster/ prawn omelette with homemade sweet and spicy sauce
It is rather unusual to make an oyster omelette from the western point of view. If the idea of turning fresh oysters into an omelette is too frightening. Fresh shrimps/ prawns work just as well. The night market stand usually serve both oyster and shrimp versions of the same dish in Taiwan.
Serves 4
300g fresh oyster, squeezes dry
Or
300g raw shrimps
2 Baby gem lettuce, washed and broken into small bite size
6 large eggs
2 tbsp groundnut oil
1 cup corn flour
2 cups water
1. Make a paste with corn flour and water, leave aside for later use.
2. In a large pan, heat up the oil. Add half of the fresh oysters (or shrimps) with 3 eggs.
3. Use a spatula to stir the eggs roughly. Add half of the baby gem lettuce to the pan.
4. Pour over half of the paste into the pan. Place the lid onto the pan, simmer for 1 minute.
5. Remove the omelette onto the serving plate. Pour over some sweet and spicy sauce. Ready to serve.
6. Repeat the same process as before with the rest of the ingredients. The second omelette is ready to serve.
Sweet and spicy sauce:
2 tbsp white miso paste
1 tbsp red chilli powder
2 tbsp caster sugar
250g boiled water
1 tbsp light soy sauce
1 tbsp mirin (Japanese rice wine)
2 tbsp ketchup
1 tbsp Hoisin sauce
½ tsp salt
1.5 tbsp rice flour
3 tbsp water
Method:
1. Mix miso paste, chilli powder, sugar with boiled water till all is dissolved.
2. Stir the rest of the ingredients (apart from rice flour and 3 tbsp water) into the miso mixture. Bring this mixture to simmer in a pan.
3. Make a paste with the rice flour and water. Mix it into the simmering mixture properly. Leave the sauce to simmer until it is thickened. Cool it down before serving it with the omelette.
It is rather unusual to make an oyster omelette from the western point of view. If the idea of turning fresh oysters into an omelette is too frightening. Fresh shrimps/ prawns work just as well. The night market stand usually serve both oyster and shrimp versions of the same dish in Taiwan.
Serves 4
300g fresh oyster, squeezes dry
Or
300g raw shrimps
2 Baby gem lettuce, washed and broken into small bite size
6 large eggs
2 tbsp groundnut oil
1 cup corn flour
2 cups water
1. Make a paste with corn flour and water, leave aside for later use.
2. In a large pan, heat up the oil. Add half of the fresh oysters (or shrimps) with 3 eggs.
3. Use a spatula to stir the eggs roughly. Add half of the baby gem lettuce to the pan.
4. Pour over half of the paste into the pan. Place the lid onto the pan, simmer for 1 minute.
5. Remove the omelette onto the serving plate. Pour over some sweet and spicy sauce. Ready to serve.
6. Repeat the same process as before with the rest of the ingredients. The second omelette is ready to serve.
Sweet and spicy sauce:
2 tbsp white miso paste
1 tbsp red chilli powder
2 tbsp caster sugar
250g boiled water
1 tbsp light soy sauce
1 tbsp mirin (Japanese rice wine)
2 tbsp ketchup
1 tbsp Hoisin sauce
½ tsp salt
1.5 tbsp rice flour
3 tbsp water
Method:
1. Mix miso paste, chilli powder, sugar with boiled water till all is dissolved.
2. Stir the rest of the ingredients (apart from rice flour and 3 tbsp water) into the miso mixture. Bring this mixture to simmer in a pan.
3. Make a paste with the rice flour and water. Mix it into the simmering mixture properly. Leave the sauce to simmer until it is thickened. Cool it down before serving it with the omelette.
No comments:
Post a Comment