79min 4 ppl
Hoy Tod (Crispy Oyster Omelette)
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 18g
Carbs 24g
Fats 24g
About this dish
Plump oysters folded into a rice-flour batter and egg, fried on a hot griddle until the base turns brittle and lacy while the middle stays soft — Thailand's classic night-market omelette.
Allergy Info
Gluten, Eggs, Soya, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Beansprouts150 g
- Spring onionssliced2
Fish & Seafood
- Oystersshucked250 g
Dairy & Eggs
- Eggs4
Dried Goods
- Rice flour80 g
- Tapioca Starch30 g
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor frying100 ml
Utensils
- Mixing bowl
- Large frying pan
- Meat thermometer
- Tongs
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, whisk the rice flour and tapioca starch with 150ml of water until smooth.
Approx. 5 minutes
2
In a separate bowl, beat the eggs with the light soy sauce and white pepper.
Approx. 3 minutes
3
Heat half the vegetable oil in a large frying pan over medium-high heat until shimmering.
Approx. 4 minutes
4
Pour in the rice-flour batter and cook undisturbed for 2 minutes until it starts to turn translucent at the edges.
Approx. 4 minutes
5
Scatter the oysters over the batter and cook for 2 minutes until they start to firm up.
Approx. 3 minutes
6
Pour the beaten egg over the top and scatter with the beansprouts and spring onions.
Approx. 3 minutes
7
Drizzle the remaining oil around the edges and cook for 3 minutes until the base is deeply golden and lacy.
Approx. 5 minutes
8
Carefully flip the omelette in sections and cook the other side for 3 minutes until crisp at the edges.
Approx. 5 minutes
9
Check the omelette reads 63°C on a meat thermometer at its thickest point, then slide onto a plate and serve.
Approx. 3 minutes
