When I was young, whenever my parents bring us out for dinner at the hawker center, dad will always order this Oyster Omelette for the family to share, a very good side dish to go with noodle or rice dishes.
I bought two packets of frozen oysters from the Korean supermarket not long ago with this dish in mind, with the garlic I planted in my front yard finally growing tall enough for harvest, I made this omelette for brunch and hubby and I both enjoyed it very much!
Note: The original recipe for this omelette is to use garlic green instead of spring onion.
200 克 生蚝
2-3 根 蒜苗
2-3 大勺 红薯/地瓜粉
1 小勺 食油
1/2 小勺 鱼露
1/4 小勺 胡椒粉
几根 香菜/芫荽 （切段）
1-2 片 青柠/酸柑
Ingredients：(Makes two plates)
200 g of Oyster
2-3 Green Garlic Leaves
2-3 tbsp of Sweet Potato Starch
1 tsp of cooking oil
1/2 tsp of Fish sauce / Nam pla
1/4 tsp of white pepper powder
1 small bunch of Cilantro
1-2 pieces of lime/calamansi
1. Thaw and clean the oyster gently ( do not over clean the oyster that it may lose its sweetness), slightly drain and set aside, it is ok to still have some liquid with the oyster.
2. Add fish sauce, white pepper powder and sweet potato starch and 1 tsp of oil to the oyster.
3. Add the chopped green onion/spring onion to the oyster, mix well.
4. Heat a skillet at medium heat with a little oil, around 1 tsp, spread half of the oyster batter over the skillet, as thinly as you can. Cover with lid and cook for about 2 min until the underside of the starch browned a little
5. Beat/whisk the egg, and pour half of the egg over the oyster, you can lightly lift the cooked oysters pan cake and pour some eggs underneath so that the omelette will look better.
6. Drizzle a little more oil and cook the omelette until fully cooked, I do not flipped mine, for I prefer my oysters to stay tender. If you like you can flip and cook the other side of the omelette.
Add some chopped cilantro and squeeze a little lime juice over the omelette before serving.
Note：For the dipping sauce, I simply mix my
homemade Hainanese Chicken Rice Chili and