Taiwanese Oyster Omelettes are a night market staple. Loaded with fresh oysters, this pancake tastes very similar to the ones sold by street vendors, just without the cool ambiance.
Not your traditional egg Omelette this one is made from a potato and tapioca flour batter base giving it the translucent look and slightly chewy or "Q" texture. (Side note: "Q" in Taiwanese means chewy and is also used when describing the texture of bubble tea pearls.)
The best thing about this homemade recipe is the Oysters. You can put as much oysters in your pancake as you want. I try to load mine up with at least 5-6 pieces. : )
Tip: While you could use any fresh Asian leafy vegetable, I prefer using Taiwanese A-Choy which is looks similar to the American lettuce.
small jar of fresh oysters
1 or 2 eggs, per pancake
Taiwanese A-Choy (or other leafy fresh seasonal veggies )