Taiwanese Oyster Omelette

Method

1. 01

   Cook the red sauce

   Combine 120 ml water, sweet chile sauce, ketchup, soy, and vinegar in a small pan. Simmer 3 minutes, whisk in the cornstarch slurry, and cook 45 seconds until glossy; cover and keep warm.

   

2. 02

   Drain oysters and mix slurry

   Rinse oysters once in lightly salted cold water, inspect for shell, drain 10 minutes, and pat gently. Whisk sweet potato starch, tapioca starch, and 180 ml water until no dry lumps remain; whisk again before pouring.

   

3. 03

   Sear the oysters

   Heat a 24 cm nonstick skillet over medium-high for 90 seconds. Add 10 ml oil and half the oysters; sear 45 seconds, turn, and cook 30 seconds more so the centres are barely opaque.

   

4. 04

   Set the starch layer

   Whisk slurry and pour half around the oysters. Cook 60–90 seconds until the rim turns translucent while the centre remains glossy; drizzle 5 ml oil around the edge to release it.

   

5. 05

   Add egg and greens

   Pour over half the eggs and scatter half the greens. Cook 60 seconds, loosen the base, fold or flip in sections, and cook 60–90 seconds more until egg is set and oysters reach 63°C.

   

6. 06

   Repeat and sauce

   Slide onto a warm plate and spoon over half the sauce. Wipe loose starch from the skillet and repeat with remaining ingredients; serve immediately while the edges are crisp and centres chewy.