Craving a truly unforgettable culinary experience? Look no further than Grandma Taew's crispy oyster omelette – a dish so delicious, it's practically a guaranteed crowd-pleaser. This isn't your average omelette; it's a symphony of textures, combining the delicate sweetness of plump oysters with the satisfying crunch of perfectly crisped edges and a savory, umami-rich batter. Imagine the satisfying pop of each oyster, the subtle fragrance of garlic and herbs, all wrapped in a golden-brown, lacy embrace. This recipe, passed down through generations, is a testament to the power of simple ingredients elevated by masterful technique.
Forget bland, rubbery omelettes; this recipe unlocks a world of flavour and texture. We'll guide you through each step, ensuring you achieve the perfect balance of crispiness and tenderness, resulting in an omelette that's both visually stunning and incredibly satisfying. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and create your own masterpiece!
Tools Needed
- Pan
- Stove
Ingredients
- Oysters: 2 cans
- Vegetable oil: 1 tablespoon
- Garlic: chopped
- Bean sprouts
- Chili sauce: 2 tablespoons
- Chicken sauce: 2 tablespoons
- Eggs: 2 small or 1 large
- Grandma Mom's flour: 2 heaped tablespoons
- Tapioca flour: ½ tablespoon
- Salt: ½ tablespoon + a pinch
- Sugar
- Yogurt: ½ tablespoon
- Ground pepper: 1 tablespoon
- Vinegar: 1 tablespoon
- Green cap sauce: ½ tablespoon
- Water: 8 tablespoons
- Spring onions
- Coriander
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Batter
- Wash oysters with clean water.
- Mix 2 tablespoons of chili sauce and 2 tablespoons of chicken sauce.
- Beat eggs until foamy. Add 2 heaped tablespoons of Grandma Mom's flour, ½ tablespoon of tapioca flour, ½ tablespoon of salt, a pinch of salt, ½ tablespoon of yogurt, sugar, 1 tablespoon of ground pepper, 1 tablespoon of vinegar, ½ tablespoon of green cap sauce, and 8 tablespoons of water. Mix well.
- Add chopped spring onions and coriander to the batter, followed by the oysters.
Step 2. Cook the Omelette
- Heat a pan on the stove and add 1 tablespoon of vegetable oil and chopped garlic. Fry until fragrant.
- Add half a tablespoon of vegetable oil, add bean sprouts and stir-fry for about 1 minute. Scoop it up and set aside.
- Heat a pan with oil over medium heat. Stir the batter before pouring to prevent flour from settling at the bottom. Pour the batter into the pan, spreading it evenly. Reduce heat to medium-low and fry until crispy.
- Flip the omelette and continue frying until the batter is golden yellow. Increase heat to high for about 30 seconds to ensure it's crispy and doesn't absorb too much oil.
Step 3. Assemble and Serve
- Place the cooked omelette on top of the bean sprouts. Serve with the sauce.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The more foam the better when beating the eggs.
- Don't forget to stir the batter before pouring to prevent the flour from settling at the bottom.
- Spread the batter evenly in the pan and don't pile it up.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 30-40g
- Protein: 25-30g
FAQs
1. Can I substitute the oysters with another seafood?
Yes! Mussels, clams, or even shrimp would work well, but adjust cooking time as needed.
2. How do I achieve the perfectly crispy edges?
Use medium-high heat and don't overcrowd the pan. Let the omelette cook undisturbed until the edges are golden brown and crispy before flipping.
So there you have it – Grandma Taew's secret to a crispy oyster omelette that's sure to impress. With a little practice, you'll be creating this delicious dish time and time again. Now go forth and enjoy the fruits of your culinary labor!