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Chaoshan Traditional Oyster Omelette

Name: Chaoshan Traditional Oyster Omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: scallion; small oysters; Egg; Salt; lotus root starch; water; Lard; cilantro; fish sauce; white pepper powder

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

Allergens:warningFishwarningShellfishwarningEggs

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

Preparation

Wash and chop scallions into small pieces
Prepare 500g of washed and drained oysters

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Watch out

Chop scallions finely and evenly, otherwise they will be unevenly distributed and affect the texture.

Ingredients:scallion (30 g)small oysters (500 g)

Tools:kitchen knifecutting board

Preparation

00:00:25

warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination.

Put washed oysters into a bowl
Add chopped scallions
Crack 2 eggs into the bowl
Mix oysters, scallions, and eggs evenly with chopsticks
Add a small amount of salt for seasoning

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Watch out

Eggs and oysters must be mixed thoroughly, otherwise the cooked omelette will have uneven saltiness.

Ingredients:small oystersscallionEgg (2 piece)Salt (2 g)

Tools:mixing bowlchopsticks

Preparation

00:00:40

Add 100g lotus root starch gradually while stirring
Ensure the batter is not too runny, mix until smooth and thick
Let it rest aside

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Watch out

Do not add too much water to make the batter too thin, otherwise it cannot form properly and will break apart.

Ingredients:lotus root starch (100 g)

Tools:chopsticks

Preparation

00:01:02

Add 100g lotus root starch into another bowl
Add some water and mix well
Add chopped scallions and a little salt, mix evenly
Set aside for later use

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Watch out

Add water gradually into the lotus root starch to avoid forming hard lumps.

Ingredients:lotus root starch (100 g)water (150 ml)scallionSalt (1 g)

Tools:mixing bowlchopsticks

Active Cooking

00:01:25

warningStay safe

Hot oil may splatter when ingredients are added, operate carefully and stand slightly sideways.

Heat the wok and add 30g of lard until hot
Pour in the first oyster mixture
Keep heat medium-low, gently spread with a spatula
Fry until the surface turns golden and set, and the edges are slightly crispy, then ready to remove

local_fire_departmentmedium-low heat, about 3 to 4 minutes

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Watch out

The oil must be hot enough before adding the batter, otherwise it will stick to the bottom and break when flipping.

Ingredients:Lard (30 g)

Tools:spatulawok

Active Cooking

00:02:01

Stir the prepared batter and pour into the hot oiled wok
Pour drained oysters on top
Crack eggs over the oysters
Cook briefly to preserve the sweet and fresh taste of oysters, remove when cooked

local_fire_departmentmedium heat, about 3 minutes

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Watch out

Do not fry oysters for too long, otherwise the meat will become tough and lose its sweet taste.

Ingredients:small oystersEgg (2 piece)

Tools:spatulawok

Preparation

00:02:36