Oyster Omelette
A savory and golden omelette packed with fresh oysters, served over crisp bean sprouts for the ultimate texture contrast.
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25 min
Medium
Tailandesa / Asiática
2 servings
The story behind
I remember walking through a bustling night market, the sound of sizzling pans everywhere, when I first smelled this dish. It's a classic known as 'Hoy Tod' in Thailand. What I love most is that golden, crispy edge that hides the tender, salty oysters inside. It’s my go-to recipe when I want a quick escape to the streets of Bangkok right from my kitchen. It pairs beautifully with a spicy Sriracha sauce or a cold jasmine tea. I find it's best enjoyed as a late-night dinner or a satisfying brunch. It's simple, honest food that hits all the right spots.
Instructions
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1Create a batter by mixing the oysters with tapioca starch and a little water until coated.
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2Heat oil in a heavy skillet or wok until it's shimmering hot.
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3Pour the oyster mixture into the pan, spreading it out to get those edges crispy.
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4Pour the whisked eggs over the oysters, allowing them to set and merge with the batter.
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5Toss in the bean sprouts for just a minute so they stay crunchy but lose their raw bite.
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6Flip carefully if you like it extra crispy on both sides, then slide onto a plate.
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7Top with fresh scallions and serve with your favorite chili sauce.
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