Oyster omelette

Oyster omelette

Hoy tod

By
From
Street Food Asia
Serves
2
Photographer
Alan Benson

Also near the Golden Buddha Temple is a famous little restaurant called Nai Mong Hoy Tod that specialises in oyster omelette. Now, if you’ve been to Bangkok but haven’t had this dish, you haven’t really been to Bangkok. Actually more like an eggy pancake, this omelette needs serious heat and oil to cook perfectly, although nothing about this is hard. You can definitely make it at home. On the street they use a big, heavy flat-iron plate; onto this goes plenty of oil then the batter, raw oysters, fish sauce and some bean sprouts. The whole thing cooks until it’s super crisp and deep golden on the base, but still soft and gooey in the middle. As it cooks it gets broken up into rough pieces with a spatula and constantly turned – this is to render as much of the exterior as possible crispy. It’s served with chilli sauce and is so addictive, it’s unbelievable.

Ingredients

Quantity Ingredient
35g plain flour
75g tapioca flour
1 teaspoon baking powder
pinch salt
4 tablespoons vegetable oil
250g raw oyster meat
2 eggs
1 tablespoon sriracha chilli sauce
4 coriander sprigs, to garnish

Topping

Quantity Ingredient
1 tablespoon vegetable oil
2 garlic cloves, diced
200g bean sprouts
2 spring onions, sliced
1 tablespoon fish sauce
pinch white pepper

Method

  1. In a mixing bowl, whisk the plain flour, tapioca flour, baking powder and salt together with 250 ml water to form a smooth, thin batter.
  2. Heat a cast-iron frying pan over a high heat. Add 2 tablespoons of vegetable oil to the pan and coat the base well, then add half the oyster meat and stir-fry for 1 minute, or until the oyster juices have evaporated. Pour half of the batter over the oysters, then quickly swirl the pan in a circular motion to coat the base evenly.
  3. Crack an egg over the mixture and, using a rubber spatula, scrape everything toward the centre of the pan to form a circular omelette around 15 cm in diameter. Cook for 2 minutes, loosening around the edges, until golden brown on the bottom
  4. Cut the omelette into four pieces and turn each piece to cook and brown the other side. Transfer the omelette to a serving platter and cover to keep warm, then repeat this process with the remaining ingredients to make a second omelette.
  5. Once you have completed your second omelette, prepare the topping. Return the pan to the stove, add the vegetable oil and heat until smoking. Add the garlic, bean sprouts and spring onion and stir-fry for 30 seconds, then add the fish sauce and white pepper and stir-fry for another 30 seconds.
  6. To serve, spoon the topping over the oyster omelettes, drizzle over the sriracha chilli sauce and garnish with the coriander.
Tags:
South-East Asian
Asian
Street Food
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