Taiwanese cuisine has several variations and Taiwanese people like to put food on their priority list. In Taiwan, one can find places that serve all kinds of cuisine – from northern-style to southern-style.

Widely known in Taiwan and many parts of Asia for its savoury taste, the oyster omelette is a dish where sea-fresh oysters are an important ingredient. Variations of the dish are found in some southern regions of China, although the actual taste and appearance of these differ from the original Taiwanese version. The oyster omelette is a popular Taiwanese ‘night market favourite’ and has been constantly ranked by many foreigners as the top dish from Taiwan. It is also popular in other places with Chaozhou and Fujianese influences, such as in Hong Kong, Malaysia, Singapore, Philippines and Thailand.

The oysters are coated in potato starch, and eggs and leafy vegetables are added to the mixture, which is fried over high flame. A sweet and sour sauce further adds to the addictively delicious taste.

METHOD:

1. Making the oyster omelette Wash the oysters in cold water and drain well. In a small bowl, whisk the eggs and mix with salt and pepper. In a separate small bowl, stir together the cold water and sweet potato starch.

2. In a medium, non-stick pan over high flame, add 2 tablespoons of oil. When the oil is hot, add oysters to the pan. Cook until most of the liquid has evaporated and the oysters start to firm up. Pour the egg mixture over the oysters and cook until set at the bottom. Pour the sweet potato slurry over the egg. Cook, loosening around the edges, until golden brown at the bottom. Top the omelette with celery leaves and then flip the omelette. Continue to cook until light golden brown at the bottom.

Making the sweet and sour sauce

3. In a small saucepan, over mediumhigh flame, mix the ketchup, vinegar, sugar and soy sauce. Bring to a simmer, stirring occasionally, until the sugar dissolves. Whisk cornstarch and water together in a separate bowl. Stir into the ketchup mixture and continue to simmer until thickened. Season with salt. Remove from heat and allow to cool at room temperature.

4. Pour the sauce generously over the omelette, along with some spring onions and serve immediately.

INGREDIENTS:

For the Omelette

Eggs ……………………………………………………………………………………………………………. 2

Raw oysters ………………………………………………………………………………………………. 3-4

Salt ……………………………………………………………………………………………………… (to taste)

White pepper …………………………………………………………………………………………. 1 pinch

Vegetable oil ……………………………………………………………………………………………. 2 tbsp

Sweet potato starch …………………………………………………………………………………… 1 tsp

Water ………………………………………………………………………………………………………1/4 cup

Spring onion (chopped) ………………………………………………………………………………… 1

Celery leaves (roughly torn or chopped) …………………………………………………. 1/4 cup

For the sauce ketchup ……………………………………………………………………………….1/4 cup

Rice vinegar ……………………………………………………………………………………………. 1/4 cup

Sugar .………………………………………………………………………………………………………..1 tbsp

Soy sauce ……………………………………….…………………………………………..……………… 1 tsp

Cornstarch …………………………………………………………………………………………..…….. 1 tsp

Cold water …………………………………….………………………………………………………. 1/2 cup