Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 1 bunch of scallions and dry thoroughly, then chop into thick scallion rings for later use.
Watch out
Scallions must be dried completely before chopping
excess moisture will release water into the batter, making the omelette soggy
Take the tender upper leaves and fine stems of 1 bunch cilantro, chop finely for later use.
Watch out
Avoid using tough thick cilantro stems as they release moisture easily during frying.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Place 300g baby oysters into a bowl, add 2 tbsp cornstarch, and gently rub to absorb dirt. Individually check each oyster under water to remove any shell fragments, then rinse with running water 2-3 times and drain.
Watch out
Be extremely gentle when washing oysters to avoid breaking them
carefully check for residual shell fragments to prevent injury during eating
Arrange cleaned oysters on a dry towel and press gently to absorb most water, then transfer to thick paper towels to wrap and dry thoroughly until surfaces are dry.
Watch out
Oysters must be thoroughly dried
excess water dilutes the batter and prevents the omelette from setting properly during frying
In a mixing bowl, combine 2 tbsp sweet potato starch, 1 tbsp cornstarch, and 3 tbsp water. Whisk thoroughly until smooth with no lumps.
Watch out
Whisk thoroughly to prevent lump formation
ensure precise starch-to-water ratio as too thin or thick batter ruins crispiness
Add 1 tsp fish sauce, 0.5 tsp sugar, 0.5 tsp black pepper powder, and 0.33 tsp salt to the batter, then whisk until fully combined.
Watch out
Ensure seasonings are mixed in before adding eggs
otherwise seasonings won't distribute evenly in thickened batter
In a separate small bowl, crack and beat 2 duck eggs. After checking freshness, pour into the seasoned starch mixture and whisk well until golden and smooth.
Watch out
Always crack eggs into a separate bowl first
a single bad egg cracked directly into the batter ruins the whole bowl
Add the chopped scallions, cilantro, and dried baby oysters into the batter mixture. Fold gently using a spatula until all oysters are evenly coated.
Watch out
Mix gently
vigorous stirring will burst the delicate oyster bellies and release juice
Watch out for oil splashes when pouring batter into hot oil.
Preheat a non-stick skillet over medium heat and add 3 tbsp cooking oil. Stir the batter well from the bottom before pouring into the pan. Before the egg sets, quickly spread oysters and scallions into a thin round cake with chopsticks. Fry on medium-low heat for about 2 minutes until bottom sets and turns golden brown.
local_fire_departmentMedium-low heat, about 2 minutesWatch out
Starch settles quickly, so re-stir before pouring
flatten immediately in pan as once eggs set, it cannot be flattened thin
Flip slowly and carefully to prevent hot oil from splashing onto hands.
When the bottom turns firm and golden, carefully flip the omelette over. Drizzle 1 tbsp cooking oil along the edges, and continue frying on medium-low heat for 1.5 to 2 minutes until both sides are golden crispy and oysters are fully cooked.
local_fire_departmentMedium-low heat, about 1.5-2 minutesWatch out
If excess oil is in the pan before flipping, pour off extra hot oil first to avoid splashing and burns.
Slide the crispy golden oyster omelette onto a serving plate. Sprinkle with fresh scallions and cilantro, place 1 red chili in the center for garnish, and serve immediately.
Watch out
Gently slide the omelette onto the plate
do not drop or shake vigorously to prevent breaking the crispy cake
Steamed Sea Bass with Homemade Seasoned Soy Sauce
Steamed Pomfret with Garlic and Black Bean Sauce
Classic Hong Kong Dim Sum Crispy Bean Curd Shrimp Rolls
Hong Kong Style Salt and Pepper Fresh Squid
Hong Kong Style Pepper Salt Squid
Crispy Salt and Pepper Squid Cantonese Style