Oysters omelette. Cook over medium heat, stirring constantly, until thickened and bubbly. Make the oyster omelet: Shuck oysters, reserving any juice in shells. If the oysters are large, cut them in half.

The dish calls itself an omelette but the final product are roughly chopped up eggs mixed with oysters, garlic and chili, green onions and cilantro. Oyster omelet originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. You can cook Oysters omelette using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Oysters omelette

It's 500 gr of fresh oysters.
You need 5 of large eggs beaten.
Prepare 2 stalks of spring onions.
You need 1 tsp of salt.
You need 1 tsp of chicken power.
You need of White pepper.
You need of Oil.
Prepare of Corn starch.

The dish consists of small oysters added to a mixture of potato starch and egg batter. For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Diana's Teochew oyster omelet is based on what her father makes.

Oysters omelette step by step

Wash oyster put some corn starch rinse well. Then put oyster in hot water boil for 5second, take out set a side let it cool..
After the oyster cold mix together with the eggs.
Make hot wok and put some cooking oil. Fry the egg just like make scrambled. Fry until it's done. Ready to serve.

It's like a cross between a gentle scramble and a broken-up crepe. It has eggs but also an unusual starch and rice batter, which goes down first to create a soft, slightly viscous foundation. Put coated oysters on a plate. Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters. Use a spatula to break up the omelette into big chunks.