One of my favorite street food dish, is the oyster omelet. First time using oysters in a can. It even saves me time. No need to clean and blanching the oysters. The oysters are in perfect size as baby oysters are the best to use for an oyster omelet. The oyster omelet that we used to eat at home is also known as Chao Zhou style oyster omelet. The oyster omelet is pan fried, crispy on the outside and soft on the inside.

Ingredients

Omelet batter

• 1 can oysters (450g)
• 1 cup of water
• 3 tbsp (sweet) potato starch
• 3 tbsp cake flour
• 1 tbsp garlic powder
• 1 tbsp chicken stock powder
• 1 tbsp fish sauce
• 1 tsp pepper
• 1 tsp salt
• 1 egg yolk
• 2 stalks scallions
• 2 tbsp vegetable oil

Omelet

• 1 1/2 eggs
• 2 stalks cilantro, optional

First, drain the oysters. Add all the dry ingredients in a bowl and mix well. Next, add gradually the cup of water and add one egg yolk and mix well till you have a smooth batter. Let the batter rest for 15 minutes. After the 15 minutes, add the oysters and scallions.

Heat the pan with the vegetable oil. Add the batter into the pan and pan fry on medium heat the omelet for 4-5 minutes. Beat the remaining eggs. Next, add the beaten eggs and spread it over the omelet. When the bottom is crispy turn the omelet and pan fry the omelet for another 2-3 minutes till it is crispy. Serve the oyster omelet with some stir-fried lettuce with oyster sauce or fresh lettuce.