0:00 / 9:07

Hong Kong-Style Pan-Fried Oyster Omelet

Name: Hong Kong-Style Pan-Fried Oyster Omelet
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: small oysters; Egg; green onion; cilantro; green garlic shoot; tapioca starch; water; fish sauce; white pepper powder; Cooking oil

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 6 minsscheduleTotal: 21 minsoutdoor_grillPan-fried

Allergens:warningEggswarningFishwarningMolluscswarningGluten

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

10 Steps Total

Preparation

00:01:42

warningStay safe

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

Prepare a bowl of water and submerge 300g fresh oysters
Gently touch and feel by hand to pick out any sharp oyster shell fragments
Then lift the oysters into a colander to drain

lightbulb

Watch out

Handle gently when removing shell pieces

do not squeeze or burst the oysters, otherwise their sweet natural juices will be lost

Ingredients:small oysters

Tools:mixing bowlcolander

Preparation

00:02:42

Transfer the oysters to a clean bowl and add about 10g tapioca starch (around 2 tsp)
Gently rub with hands so the starch absorbs the slime and fishy odour from the oysters

lightbulb

Watch out

Do not add water while rubbing with starch

dry coating allows the starch to effectively absorb the slime

Ingredients:small oysterstapioca starch (10 g)

Tools:mixing bowl

Preparation

00:03:12

Turn on a gentle stream of running water to wash off the starch, rinsing about 3 times until the water runs clear
Drain oysters in a colander
Then spread them on paper towels and gently press to pat dry completely

lightbulb

Watch out

Oysters must be thoroughly patted dry

excess surface moisture will cause severe oil splatters during frying and ruin crispiness

Ingredients:small oysters (300 g)

Tools:colanderpaper towel

Preparation

00:04:15

Finely chop 15g coriander, 15g green garlic shoot, and 20g green onion into small bits and set aside

lightbulb

Watch out

Chop herbs finely so they mix evenly into the batter without burning during frying.

Ingredients:cilantro (15 g)green garlic shoot (15 g)green onion (20 g)

Tools:chef knifecutting board

Preparation

00:04:28

In a large mixing bowl, combine 30ml water (about 2 tbsp) and 20g tapioca starch (about 2 tbsp)
Stir well until the starch dissolves completely into a smooth slurry

lightbulb

Watch out

Dissolve the starch in water before adding eggs, otherwise the starch will clump together in egg liquid.

Ingredients:water (30 ml)tapioca starch (20 g)

Tools:mixing bowl

Preparation

00:05:07

Crack 2 eggs into the starch slurry, add 15ml fish sauce (1 tbsp) and 1.5g white pepper powder (1/3 tsp)
Whisk thoroughly with a fork until homogenous and lump-free

lightbulb

Watch out

Whisk thoroughly to ensure starch and eggs are completely blended into a smooth batter for a crispy texture.

Ingredients:Egg (2 piece)fish sauce (15 ml)white pepper powder (1.5 g)

Tools:fork

Active Cooking

00:05:57

Heat a wok over medium fire, pour in about 200ml cooking oil, and heat until oil temperature reaches around 160°C (slight ripples appear on oil surface)

local_fire_departmentMedium heat, about 1-2 minutes

lightbulb

Watch out

Oil temperature must be high enough (~160°C) before pouring batter

cold oil will make the batter absorb too much oil and lose crispiness

Ingredients:Cooking oil (200 ml)

Tools:wok

Preparation

00:06:15

Add the dried 300g oysters, chopped green onion, coriander, and green garlic shoot into the egg batter, and gently stir with a spoon until combined

lightbulb

Watch out

Mix oysters into batter right before frying

leaving them in seasoned batter for too long will draw out moisture and shrink the oysters

Ingredients:small oystersgreen onioncilantrogreen garlic shoot

Tools:ladle

Active Cooking

00:06:27

warningStay safe

Stand slightly back when pouring batter into hot oil to prevent hot oil splashes.

Pour the combined oyster batter evenly into hot oil wok
Let sit untouched for the first 10 seconds
Turn to medium-low fire
Poke small holes in the middle with a spatula once edges set to let hot oil cook the center
Fry bottom until golden (about 1 min)
Flip over to fry the other side, then turn to high heat for 1 minute to push out oil and crisp up

local_fire_departmentMedium-low to high heat, about 2-3 minutes total

lightbulb

Watch out

Do not stir during the first 10 seconds, or the wet batter will break apart instead of forming a cohesive pancake.

Ingredients:Cooking oil

Tools:spatula

Active Cooking

00:08:18

Scoop up the golden crispy oyster omelette with a slotted spatula, hold at the side of the wok to drain off excess oil, transfer onto a serving plate, garnish with fresh coriander on top and serve

lightbulb

Watch out

The freshly fried omelette and residual oil are extremely hot

handle carefully when transferring

Tools:slotted spatulaserving plate