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Taiwan, Asia · Oyster Omelette (Taiwanese O-a-tsian)

Lard-Crisped Oyster Omelette with Garlic-Chilli Vinegar

Street-master style: starch-coated oysters seared in very hot lard for lacy crisp edges, with a homemade tomato-miso sauce and a sharp garlic-chilli vinegar.

ServingsServes 2
Total cooking time36 min
Resting the batter+ 10 min
DifficultyMedium
About servingsBuy very fresh oysters from a reliable source and cook them until plump and fully done. Pregnant women, young children, older people and anyone with a weakened immune system should be especially careful that they are fully cooked.

Method

  1. Toss the oysters gently with the cornstarch and salt for 1 minute; the starch grabs the grey grit. Rinse in cold water 3 times, pick out any shell and pat them as dry as you can with paper towels. Wet oysters make the lard spit hard and never crisp.

    Add in this stepCornstarch (for cleaning the oysters) 1 tbspSalt (for cleaning the oysters) ½ tsp

  2. Put all the sauce ingredients into a small 14 cm pan, stir until smooth, then stir on medium-low heat for until thickened. For the dipping vinegar, finely chop the garlic, thinly slice the chilli and drop both into the rice vinegar.

    Add in this stepTomato paste 2 tspWhite miso 1½ tspSweet chilli sauce 2 tspSugar (for the sauce) 3 tspRice vinegar (for the sauce) 1 tspSoy sauce (for the sauce) 1 tspWater (for the sauce) 100 mlCornstarch (for the sauce) 1½ tspRice vinegar (for the dipping vinegar) 2 tbspGarlic clove (for the vinegar) 1Bird's eye chilli (for the vinegar) 1

    medium-low heat

  3. Mix most of the sweet potato starch (keep back about 1 tablespoon) with the water and salt, stir in the garlic chives cut into 4 cm lengths and let it stand for ; the hydrated starch fries up chewier. Beat one egg per omelette with its share of fish sauce. Divide everything by the number of omelettes; you cook one at a time.

    Add in this stepSweet potato starch 50 gWater (for the batter) 120 mlGarlic chives 20 gSalt (for the batter) 1 pinchEggs 2Fish sauce ½ tsp

  4. Dust the oysters lightly with the reserved starch and the white pepper. Heat one omelette's share of lard in a 26 cm · 2× pan (the number after × is how many omelettes you make) on high heat until it shimmers and just begins to smoke, spread in the oysters and sear for . The starch coat seals in the juices so the oysters stay plump instead of shrinking.

    Add in this stepSweet potato starch 5.5 gWhite pepper 1 pinchLard 2¾ tbspSmall fresh shucked oysters 160 g

    high heat

  5. Stir the batter and pour one portion thinly over and around the oysters, tilting the pan so it runs to the edge, then set the heat to medium-high heat and leave for . You want brown, sizzling, lacy edges and translucent batter.

    medium-high heat

  6. Pour the beaten egg over the batter in a circle, scatter the chrysanthemum on top and cook for . Move on while the egg is still half-set and glossy.

    Add in this stepGarland chrysanthemum (or baby spinach) 80 g

  7. Pour the remaining lard around the edge of the pan, flip with a wide spatula and press down lightly as it fries for , so the underside turns crisp. When the greens have wilted and the base is golden, transfer to a plate and cook the rest.

    Add in this stepLard 1¼ tbsp

  8. Serve crisp side up and spoon the sauce over only half of it so the lacy edge stays crunchy. Splash a little garlic-chilli vinegar on each bite.

Cook's tip

Lard's savoury flavour and high smoke point give the true street-stall crunch. Keep the chives and chrysanthemum; they cut the richness and freshen the oysters. If the pan isn't hot enough you won't get lacy edges, so preheat well, especially for the first one.

Cooking it at camp

Keep the oysters on plenty of ice and use them the same day; make the sauce and garlic-chilli vinegar at home and bring them in jars. On a weak burner, preheat a griddle or cast-iron pan for a long time and cook the omelettes one at a time, unhurried.