Recipe courtesy of Ching-He Huang
Spicy Oyster Omelet "Tacos"
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Sauce:
2 tablespoons chili sauce, such as Sriracha or Tabasco
2 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Omelets:
2 heaping tablespoons potato starch or cornstarch
8 large eggs, beaten
18 shucked small oysters, such as Kumamoto
1 tablespoon peanut oil, plus more as needed
Four 6 to 8-inch mu shu pancakes or flour tortillas
12 large Thai basil leaves, sliced into thin ribbons
Directions
- For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
- For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
- Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
- Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
- Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.
