At the Shih Lin night market in Taiwan, single serve oyster omelets were cooked side by side on large round skillets. This delectable egg and seafood dish that originated in China is also a popular street food in Singapore and Malaysia.
The secret to this simple dish is proportion. Too many oysters and too little egg will result in a soggy omelet. The oysters will release their own liquid during cooking and unless you have enough eggs to contain the liquid, the omelet will not hold its shape. It might be tempting to cook the oysters until most of the liquid has evaporated but overcooked oysters are never as succulent as those barely cooked ones that still have the smell of taste of the sea in them. As a guide, 20 medium sized oysters are good with four large eggs.
Serves 2 to 4.
- 20 medium sized oysters, shucked
- 3 to 4 cloves or garlic, finely chopped
- 1 chili pepper, finely chopped
- 3 tbsps. of cooking oil
- 4 eggs, beaten
- 1 tbsp. of oyster sauce
- a drizzle of chili oil (available in Oriental sections of supermarkets)
- chopped cilantro or onion leaves for garnish
Separate the larger oysters from the smaller ones. Toss the smaller oysters with the oyster sauce.
Heat the cooking oil in pan. Cook the garlic and chili pepper until fragrant, about a minute. Add the large oysters and cook over high heat for about a minute. Pour in the beaten eggs. Sprinkle with salt and pepper. When the eggs are partially set, add the remaining oysters on top. Drizzle with chili oil. Lower the heat, cover the pan and cook until the eggs are fully set. Sprinkle with chopped cilantro or onion leaves before serving.