**Sweet Potato Flour Oyster Omelette Recipe**

When it comes to Chinese cooking, oyster dishes are a staple. In this recipe, we're going to make a delicious Sweet Potato Flour Oyster Omelette that's perfect for any seafood lover. This dish is all about the right balance of flavors and textures, and with our recipe, you'll be able to achieve just that.

To start, let's talk about the importance of using sweet potato flour in this recipe. Sweet potato flour is a key ingredient that gives the omelette its characteristic chewiness. It's also gluten-free, making it a great option for those who follow a gluten-free diet. Luckily, sweet potato flour can be found in most US stores, especially online retailers like Amazon. If you're having trouble finding it in your local store, make sure to check out the Amazon link we've included in the description below.

Now that we have our ingredients, let's move on to preparing the oysters. We'll need about a half cup of green parts from a green onion, which is also going to go into our omelette. Chop up those green onions into nice slices and set them aside. For the batter, we're using sweet potato flour as the main ingredient. Mix together 1/2 cup of sweet potato flour with 3 tablespoons of water in a bowl until it forms a smooth batter. Add the chopped green onions to the batter and give it a solid stir to make sure everything is well combined.

Next, we'll need to prepare the oysters for our omelette. We're using Western-style oysters that have been dredged to remove any grit or sand. If you're not using an 8-inch cast iron pan like we are, be aware that your batter-to-oyster ratio may need to be adjusted accordingly. A bigger pan will require more batter to achieve the right consistency.

Now it's time to cook our omelette! Heat up your pan over medium heat and add a bit of oil to coat the bottom. Add 1-2 tablespoons of oil, just enough to cover the bottom of the pan. Before adding the batter, give it one last good stir to make sure everything is well combined. Pour the batter into the hot pan and let it sizzle for about 30 seconds.

Next, we'll need to arrange our oysters in a single layer across the center of the omelette. Don't overcrowd the pan, as this can make the omelette difficult to flip and can result in broken oysters. Sprinkle a pinch of salt over the top of each quarter of the omelette, about 1 teaspoon should do it. Reduce heat to medium-low and cook for another minute.

Now's the time to add some egg! Crack an egg into a bowl and whisk it up real good with a fork. Pour the whisked egg over the batter in smooth, even strokes, trying your best to cover every part of the omelette. Cut each quarter of the omelette into smaller pieces using your spatula, as this will help them cook evenly and make it easier to flip.

Flip each piece of the omelette back over after about 2 minutes of cooking, taking care not to break any of the delicate oysters. Reduce heat even further to prevent burning. If needed, drizzle a bit more oil into the cracks between the quarters to give them a nice golden brown color. Cook for an additional 1-2 minutes, or until they're cooked through.

Now it's time to season our omelette! Sprinkle about a teaspoon of ground white pepper over each piece, making sure to cover every inch of the surface. This is where the magic happens, and your oyster omelette starts to take shape.

The final step is to plate up your oyster omelette! Use chopsticks or forks to carefully lift pieces of omelette onto a serving platter. Garnish with some chopped cilantro, if desired, but be careful not to add too much – this dish is all about the delicate balance of flavors and textures.

A word of warning: traditional Chalo dipping sauce uses fish sauce, which isn't commonly used in Chinese cooking. However, our recipe substitutes it with a delicious Vietnamese variety that's perfect for balancing out the richness of the oysters. Try using some in your next oyster dish to see how it changes the flavor!

**Side Note:** To learn more about this side dish and get more recipes like this one, be sure to check out the Reddit post we've included below with a detailed recipe and some great suggestions from fellow cooking enthusiasts.

As always, subscribe for more Chinese cooking videos and recipes. If you have any questions or suggestions, don't hesitate to reach out! We love hearing from our viewers and are always up for new dish ideas.

"WEBVTTKind: captionsLanguage: entoday we wanted to show you how to make de a Chao oyster omelet now there's a few ways to do this and we really like this Chao style slightly crispy on the outside chewy on the inside a generous portion of oyster a little egg some cilantro for garnish and fish sauce as a dipping sauce some of you might be more familiar with the Taiwan street food variety that's usually got a thinner batter more egg veg like bean sprouts or lettuce and smothered and gravy that style is awesome too but we really like the Chao one a little bit better so that's what we're making today to get started with an oyster omelette you're going to need oysters oysters are often a bit dirty so you're going to want to dump them in some water with salt and corn starch and give them a real good wash take out any of the remaining shells but be real gentle here we don't want any broken oysters after this here we're going to let this sit for about 5 minutes see the corn starch is going to sink to the bottom and bring any sediment with it after rinsing a couple times under cold water then it should be nice and clear like this so transfer those oysters into a strainer when you're moving them try to do it like Steph's doing here letting them sort of dangle so you're not also transferring any kind of sand or the sediment with them if you don't do this you're going to bring all those little specks of impurity into your dish which you definitely don't want now blanch these guys add some water and a spass of lealo or shaling bring that guy to a boil over high heat and add in your oysters give them a quick stir and let that come back up to a simmer again we don't want to overcook these so once it's back to that Hefty simmer just take them out and strain them next cut up some of the green parts of a green onion this is also going to go into our omelette about a half cup or so so get them into nice slices like this now for the batter so the type of flour we're using here is sweet potato flour this is a really critical ingredient it's going to give the dish its characteristic chewi so you can't sub AP or anything luckily though because of the whole like gluten-free diet craze you can actually find this around in the US at least in case you can't we've also tossed an Amazon Link in the description just in case you can't find this so our ratio is a half a cup of this sweet potato flour and 38 of a cup or 6 tablespoons of water give that a nice stir making sure to incorporate all the sweet potato flour then add in your green onions and also give that a solid stir then transfer in those o oyers using the same dangling technique that we used earlier give that a nice mix but again be sure not to break any of those oysters so to cook this guy today we're actually using a western style 8 in cast iron pan on the street they might use a flat top and any many homes they use a flat bottom walk but we love this pan and think it's perfect for the dish a quick word of warning though if you're not using an 8 in pan if you're using our exact recipe with a bigger Pan the batter is going to end up spreading out over the pan and the oysters are just kind of going to lay on top and that's not the effect we want so you need to up your quantity of batter but remember your high school math if your pan is like 16 in double the diameter you're going to want to quadruple the recipe so get that pan piping hot and add in some oil a bit more than a coating maybe about a half cmet or so and right before you add in your batter you're going to need to give this one last good stir this is real important cuz if you don't you're probably going to have like a chunk of flour that's left over in your bowl and then the ratios would be all screwed up so once you add in the batter this is going to like Sizzle and just sound awesome make sure you arrange your oysters so they're nice and spread out then you're going to tilt the pan to make sure the batter is even and you're going to be able to tell the parts that still need batter if the oil's visible like this once we get that nice and even we can lower our heat to like medium low now take one egg and whisk that up real good then pour that whisked egg over the batter trying your best to make it like as even as possible tilt your pan to spread the egg to any parts you didn't really quite get then cut that into quarters with your spatula this is going to help it cook evenly and also make it easier to flip so then after about a minute of cooking flip each quarter uh we weren't super impressive or elegant with our flipping here so don't panic if one of the pieces breaks on you or anything this dish is going to be eaten in pieces with chopsticks anyhow at this point you can up the heat a little and drizzle a touch more oil in the cracks between those quarters to help get a nice golden brown color and then you're going to just let that cook for about 2 more minutes flip these dudes back over trying your best to maintain the original shape turn off the heat and season we're just using some ground white pepper here like about a teaspoon and sprinkle that liberal amount all over the oyster omelette serve it up and garnish with some cilantro notice we didn't salt this cuz this dish is served with fish sauce fish sauce isn't used in a lot of Chinese cooking but it's a traditional Chalo dipping sauce here we're actually using the Vietnamese Variety in place of the Chinese variety mostly because this brand of Viet fish sauce is insanely awesome and that's it all just like you'd get in the chaan region once you get the hang of it it's real easy side dish whip up and it's quite tasty most of these ingredients should be available anywhere in the world so I really hope you give this one a try as always subscribe for more Chinese cooking videos and there's a link to a Reddit post with a detailed recipe in the description below and also just shoot us a comment if you got any questions about this or suggestions for any dishes you want to learn we got a suggestion for lettuce wraps last week so next week we got some cantony lettuce wraps coming uptoday we wanted to show you how to make de a Chao oyster omelet now there's a few ways to do this and we really like this Chao style slightly crispy on the outside chewy on the inside a generous portion of oyster a little egg some cilantro for garnish and fish sauce as a dipping sauce some of you might be more familiar with the Taiwan street food variety that's usually got a thinner batter more egg veg like bean sprouts or lettuce and smothered and gravy that style is awesome too but we really like the Chao one a little bit better so that's what we're making today to get started with an oyster omelette you're going to need oysters oysters are often a bit dirty so you're going to want to dump them in some water with salt and corn starch and give them a real good wash take out any of the remaining shells but be real gentle here we don't want any broken oysters after this here we're going to let this sit for about 5 minutes see the corn starch is going to sink to the bottom and bring any sediment with it after rinsing a couple times under cold water then it should be nice and clear like this so transfer those oysters into a strainer when you're moving them try to do it like Steph's doing here letting them sort of dangle so you're not also transferring any kind of sand or the sediment with them if you don't do this you're going to bring all those little specks of impurity into your dish which you definitely don't want now blanch these guys add some water and a spass of lealo or shaling bring that guy to a boil over high heat and add in your oysters give them a quick stir and let that come back up to a simmer again we don't want to overcook these so once it's back to that Hefty simmer just take them out and strain them next cut up some of the green parts of a green onion this is also going to go into our omelette about a half cup or so so get them into nice slices like this now for the batter so the type of flour we're using here is sweet potato flour this is a really critical ingredient it's going to give the dish its characteristic chewi so you can't sub AP or anything luckily though because of the whole like gluten-free diet craze you can actually find this around in the US at least in case you can't we've also tossed an Amazon Link in the description just in case you can't find this so our ratio is a half a cup of this sweet potato flour and 38 of a cup or 6 tablespoons of water give that a nice stir making sure to incorporate all the sweet potato flour then add in your green onions and also give that a solid stir then transfer in those o oyers using the same dangling technique that we used earlier give that a nice mix but again be sure not to break any of those oysters so to cook this guy today we're actually using a western style 8 in cast iron pan on the street they might use a flat top and any many homes they use a flat bottom walk but we love this pan and think it's perfect for the dish a quick word of warning though if you're not using an 8 in pan if you're using our exact recipe with a bigger Pan the batter is going to end up spreading out over the pan and the oysters are just kind of going to lay on top and that's not the effect we want so you need to up your quantity of batter but remember your high school math if your pan is like 16 in double the diameter you're going to want to quadruple the recipe so get that pan piping hot and add in some oil a bit more than a coating maybe about a half cmet or so and right before you add in your batter you're going to need to give this one last good stir this is real important cuz if you don't you're probably going to have like a chunk of flour that's left over in your bowl and then the ratios would be all screwed up so once you add in the batter this is going to like Sizzle and just sound awesome make sure you arrange your oysters so they're nice and spread out then you're going to tilt the pan to make sure the batter is even and you're going to be able to tell the parts that still need batter if the oil's visible like this once we get that nice and even we can lower our heat to like medium low now take one egg and whisk that up real good then pour that whisked egg over the batter trying your best to make it like as even as possible tilt your pan to spread the egg to any parts you didn't really quite get then cut that into quarters with your spatula this is going to help it cook evenly and also make it easier to flip so then after about a minute of cooking flip each quarter uh we weren't super impressive or elegant with our flipping here so don't panic if one of the pieces breaks on you or anything this dish is going to be eaten in pieces with chopsticks anyhow at this point you can up the heat a little and drizzle a touch more oil in the cracks between those quarters to help get a nice golden brown color and then you're going to just let that cook for about 2 more minutes flip these dudes back over trying your best to maintain the original shape turn off the heat and season we're just using some ground white pepper here like about a teaspoon and sprinkle that liberal amount all over the oyster omelette serve it up and garnish with some cilantro notice we didn't salt this cuz this dish is served with fish sauce fish sauce isn't used in a lot of Chinese cooking but it's a traditional Chalo dipping sauce here we're actually using the Vietnamese Variety in place of the Chinese variety mostly because this brand of Viet fish sauce is insanely awesome and that's it all just like you'd get in the chaan region once you get the hang of it it's real easy side dish whip up and it's quite tasty most of these ingredients should be available anywhere in the world so I really hope you give this one a try as always subscribe for more Chinese cooking videos and there's a link to a Reddit post with a detailed recipe in the description below and also just shoot us a comment if you got any questions about this or suggestions for any dishes you want to learn we got a suggestion for lettuce wraps last week so next week we got some cantony lettuce wraps coming up\n"