Fried Oyster Omelette
Preparation time
20
Minute
Cooking time
5
Minute
For
2
Serve
Today, we’re sharing a must-try recipe for oyster lovers: Fried Oyster Omelette (Or Suan).
This one-dish meal is packed with juicy oysters, perfect for making at home without holding back! Not only is it delicious, but it’s also incredibly easy to make. Although it may look a bit complex, the cooking process is straightforward. Plus, this dish is gluten-free, so those who are allergic to wheat can enjoy it too. Ready to dive in? Let’s get started!
Or Suan is a dish of oysters combined with a soft and chewy batter. For this recipe, we’re using Fancy Carp brand Modified Tapioca Starch, which can be substituted for regular Tao Yai Mom Starch, and Fancy Carp brand Corn Starch. When stir-fried, these flours give the batter the perfect texture. If you’re wondering why we mix these two flours together, and what each one does, let me explain before you get cooking.
Modified Tapioca Starch (also known as Tao Yai Mom Starch) has the ability to hold dishes together better than tapioca starch, giving it a glossy, smooth texture. In Or Suan, Modified Tapioca Starch helps the omelette stay firm longer than Tapioca Starch. Corn Starch, on the other hand, also provides stability but doesn’t clump together and creates a slightly cloudier texture. When mixed, these two flours produce the perfect balance, resulting in a chewy yet firm omelette. You can easily adjust the amounts according to your preference using this recipe!
Raw material
How to cook
1
Mix Fancy Carp brand Modified Tapioca Starch, Fancy Carp brand Corn Starch, oyster sauce, light soy sauce, sugar, ground pepper, and water. Stir until the flour is fully dissolved and no lumps remain.
2
Add fresh oysters to the mixture and stir gently to combine. Let the mixture sit for 10-15 minutes to allow the oysters to absorb the flavors. This will make the oysters flavorful and juicy with the sauce.
3
Start by stir-frying the bean sprouts. Heat a pan over medium heat and add 1 tablespoon of oil. Once the oil is hot, add 1 teaspoon of minced garlic. Then, add the bean sprouts and stir-fry for about 10 seconds. Season with 1/2 teaspoon of light soy sauce. Remove from the pan and set aside on a plate.
4
For stir-frying the oyster omelette, start by heating the pan on high heat. Add 5 tablespoons of oil, then add 1 teaspoon of minced garlic. Stir-fry until the garlic becomes fragrant.
5
Crack the eggs into the pan and gently stir or break them up so that the eggs spread evenly across the pan.
6
Once the eggs are half-cooked, pour the oyster and flour mixture into the pan. Cook on high heat.
7
Quickly mix the batter with the eggs, stirring continuously for about 1 minute. The batter will start to thicken. If you prefer a soft and stretchy texture for the omelette, stir for just 1 minute. However, if you like it firmer and slightly crispy, continue stir-frying for an additional minute.
8
Sprinkle the chopped green onions and stir-fry for another 1 second, then transfer the omelette onto the plate with the bean sprouts. Garnish with ground pepper and coriander as desired. Serve with the dipping sauce prepared earlier, mixing the ingredients in equal portions. It’s ready to enjoy!
Products used in the formula
Modified Tapioca Starch
Fancy Carp Brand
Modified Tapioca Starch is transformed from high quality tapioca roots. It can be used as a thickener and stabilizer and also make your dish softer than tapioca starch. Suitable for : pie fillings, thickening pudding; mixing with tapioca starch and rice flour for Kanom Piak Poon (Green or Black Coconut Sweet Pudding), Kanom Chan (Layer Sweet Cake), Kanom Kluay (Steamed Banana Pudding with Coconut); mixing with rice flour and mung bean flour for Kanom Tuay (Thai Coconut Milk Custard); and many more Thai desserts.
Product details
Corn Starch
Fancy Carp Brand
Suitable for various food and sweetmeat menus such as coating food and sweetmeat before crispy fried, Food and sweetmeat paste filling, increasing viscosity and stability for food and sweetmeat such as Radna (noodles with sticky soup), Tao Suan (bean porridge with coconut milk) and also an ingredient of cooking soft cookie.
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