Taiwanese Oyster Omelet
A Chinese snack built around oysters and eggs — on the table in 25 minutes.
✓ USDA-verified nutrition data
220 calories
12g protein
20g carbs
11g fat
1g fiber
Ingredients
- 0.75 lb Oysters
- 4 Eggs
- 0.33 cup Sweet potato starch
- 0.5 cup Water
- 1 cup Baby bok choy
- 3 tbsp Sweet chili sauce
- 1 tbsp Ketchup
- 1 tbsp Miso
- 1 tsp Sugar
- 3 tbsp Peanut oil
Steps
- Whisk the starch with the water into a thin slurry — this is what gives the omelet its signature gooey-crisp texture.
- Stir the sweet chili sauce, ketchup, miso, and sugar into the classic pink dipping sauce; set aside.
- Sear the oysters in hot oil 1 minute until the edges curl. Pour in the starch slurry and swirl to coat the pan.
- When the edges set, pour over the beaten eggs and scatter the bok choy. Cook 2 minutes, then fold loosely — it should be custardy, not firm.
- Slide onto a plate and spoon over the pink sauce. Sweet, briny, and gloriously messy: night-market royalty.