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Crispy Hong Kong Style Oyster Omelette

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillPan-fried
Allergens:warningShellfishwarningEggswarningGluten

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.

skilletInstruction

7 Steps Total
01
Preparation
00:00:22
warningStay safe

Wash hands thoroughly after handling seafood to avoid cross-contamination.

Prepare 500g baby oysters, add 30g corn starch in two batches, mix gently to absorb impurities. Rinse with clean water 4 to 5 times until the water is clear, then drain excess water.

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Watch out

Must handle very gently during washing, otherwise the oysters will break and lose their fresh flavor.

Ingredients:baby oyster (500 g)corn starch (30 g)
Tools:strainerbowl
02
Preparation
00:02:16

Chop 30g coriander coarsely for better texture; chop 80g spring onion into fine pieces.

Ingredients:Coriander (30 g)spring onion (80 g)
Tools:knifecutting board
03
Preparation
00:02:40

In a bowl, mix 75g cake flour, 75g cassava starch and 180ml water, whisk continuously until smooth without lumps. Season with 1 tsp white pepper and 1 tbsp fish sauce, stir well, then add some chopped coriander and spring onion, followed by the drained oysters and half of the beaten 2 eggs, mix gently to form the batter.

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Watch out

Mix the oysters very gently, otherwise they will break and lose their fresh flavor.

Ingredients:Cake flour (75 g)cassava starch (75 g)water (180 ml)white pepper powder (1 tsp)fish sauce (1 tbsp)Corianderspring onionbaby oysterEgg (2 piece)
Tools:bowlwhisk
04
Active Cooking
00:04:34
warningStay safe

Hot oil may splatter when hitting a hot wok; operate carefully to prevent burns.

Heat the wok over medium heat until smoking, add 2 tbsp oil, then lower the heat to coat the pan and let it cool slightly, which prevents the batter from sticking.

local_fire_departmentMedium to low heat
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Watch out

Oil is extremely hot when added to a smoking wok

lower the heat immediately or the oyster cake will burn instantly

Ingredients:Cooking oil (2 tbsp)
Tools:wok
05
Active Cooking
00:05:00

Pour all the oyster batter into the wok, use chopsticks to smooth the surface gently. Do not disturb initially, pan-fry slowly over low heat until the edges start to brown and the cake slides easily when shaking the wok, then pour the remaining half beaten egg around the edges and continue frying over low heat.

local_fire_departmentLow heat
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Watch out

Do not move the oyster cake early, otherwise it will break apart

wait until edges caramelize and it slides without sticking before proceeding

Tools:wokchopsticks
06
Active Cooking
00:06:37

Check if the bottom is golden brown. Once crispy and golden, flip the oyster cake over and continue frying on low heat until both sides are golden and the oysters are fully cooked.

local_fire_departmentLow heat
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Watch out

Flip carefully and decisively, otherwise the whole oyster cake will break apart.

Tools:spatula
07
Active Cooking
00:07:46
warningStay safe

Use heat-resistant gloves when moving hot pans or cookware just removed from heat to prevent burns.

Once both sides are golden and crispy, turn off the heat, transfer to a plate. Garnish with remaining spring onions and coriander, serve hot.

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Watch out

Best enjoyed hot for maximum crispiness, but watch out for the hot oyster filling which can burn your mouth.

Ingredients:spring onionCoriander
Tools:plate

groceryAll Ingredients

baby oyster500 g
corn starch30 g
Coriander30 g
spring onion80 g
Cake flour75 g
cassava starch75 g
water180 ml
Egg2 piece
white pepper powder1 tsp
fish sauce1 tbsp
Cooking oil2 tbsp

blenderAll Tools Needed

strainerbowlknifecutting boardwhiskwokchopsticksspatulaplate