Oyster Omelet (Dairy & Nut-Free)
A Taiwanese street food delicacy made with oysters, eggs, tapioca starch, and vegetables. This rendition is made without dairy and nuts.
Ingredients
- about 225 g Oysters
- 4 Eggs
- 2 tablespoons Tapioca Starch
- 2 tablespoons Water
- 1 tablespoon Sweet Potato Starch
- 1 cup Choy Sum
- 1/2 cup Bean Sprouts
- 2 tablespoons Vegetable Oil
- 2 tablespoons Sweet Chili Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together eggs, tapioca starch, and water.
- 2Blanch the choy sum and bean sprouts in boiling water for 1 minute. Drain and set aside.
- 3Heat vegetable oil in a non-stick skillet over medium heat.
- 4Pour half of the egg mixture into the skillet. Add half of the oysters, choy sum, and bean sprouts.
- 5Sprinkle sweet potato starch over the omelet.
- 6Cook for 3-4 minutes, or until the omelet is set and golden brown on the bottom. Flip and cook for another 2 minutes.
- 7Serve with sweet chili sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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