The biggest difference between Taiwanese oyster omelette and mainland oyster omelette is the use of white flour and sweet and spicy sauce. The biggest difference between Taiwanese oyster omelette and mainland oyster omelette is the use of cornstarch and sweet and spicy sauce.

Taiwanese oyster omelette is characterized by its soft and medium texture.

How to prepare

Prepare fresh oysters, eggs, cornstarch, groundnut flour, green vegetables, scallions, seafood sauce and seasonings.

Prepare your own sweet and spicy sauce made from natural plum powder.

Mixing the paste

Mix the paste with tahini, groundnut flour, green onion, seafood sauce, water and seasoning according to your preference.

Suggested proportion is; (500g of fresh oysters)

Tai Bai Powder; 100g

Groundnut Powder; 300g

Scallion; 40g

Seafood Sauce; 10g

Seasoning, water; appropriate amount.

Making

First, fresh oysters are lightly washed with salted water, soaked, then lightly scrubbed and drained.

Wash and cut bok choy into segments. Stir-fry until 8 mature, plate and wait for use.

Pot less oil on high heat, when the pot is hot, change to low heat, into the fresh oysters fried to 4 mature fishy to increase the aroma.

Add the batter to the oysters and fry them, then turn them over and fry them, then add the eggs and fry them until they are cooked.

Finish the dish

Place the oyster omelette on a green plate and drizzle with the appropriate amount of sweet and spicy sauce.

The delicious Taiwanese oyster omelette is ready.