Taiwanese Oyster Omelet (without Egg)
A popular Taiwanese street food, adapted to be egg-free by using a tapioca starch batter for a similar texture and binding effect.
Ingredients
- 8 oz Small Oysters
- 1/4 cup Tapioca Starch
- 1/2 cup Water
- 2 tbsp Sweet Potato Starch
- 2 tbsp Vegetable Oil
- 1 cup Garland Chrysanthemum (Tang-O)
- 1 cup Bean Sprouts
- 2 tbsp Oyster Sauce (vegetarian)
Instructions
- 1Rinse oysters and set aside.
- 2In a bowl, whisk together tapioca starch and water to create a slurry.
- 3Heat vegetable oil in a wok or large pan over medium-high heat.
- 4Pour in tapioca starch slurry and cook until it starts to thicken.
- 5Add oysters, garland chrysanthemum, and bean sprouts. Cook until oysters are cooked through and vegetables are slightly wilted.
- 6Drizzle with vegetarian oyster sauce before serving.
Substitutions
Egg → Tapioca Starch Slurry
Binding, Texture
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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