Quick Seasoning

Quick Seasoning

Ingredients:
90 ml (3 fl oz / 3/8 cup) rice wine
2 tsp sugar
1/4 tsp salt

Directions:
70
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(cid:2)(cid:22741)(cid:8436)(cid:17262)
OOYYSSTTEERR OOMMEELLEETTTTEE
Serves 4
According to a Taiwanese legend, when the Dutch took control of Anping in Tainan City in the
17th century, the military leader, Zheng Cheng-gong (Koxinga) and his army fought the Dutch
and defeated them. In anger, the Dutch army hid the food provisions, with the aim of starving
Zheng’s army. Undeterred by this, Zheng’s army gathered oysters, mixed them with sweet potato
starch and cooked them into dough-wrapped patties for food. This dish is now a popular snack
throughout Taiwan.
4 Tbsp cooking oil 1. Mix the ingredients for the batter with the seasoning. The
20–25 oysters, shucked and rinsed batter should be even without any lumps.
in cold water
2. Heat 2 Tbsp oil in a large frying pan over medium heat.
4 stalks bok choy, cut into 2.5-cm
Add 5–6 oysters and stir-fry for 20 seconds, then push the
(1-in) lengths
oysters to the side of the frying pan.
4 large eggs
3. Pour a ladleful of batter into the frying pan, keeping it to one
Sweet chilli sauce
side. When the batter turns translucent, arrange the oysters
on the batter.
Batter
180 g (61/3 oz) sweet potato starch 4. Using another pan, heat 2 Tbsp oil over medium heat. Add
the bok choy and stir-fry for 20 seconds, then place some of
300 ml (10 fl oz / 11/4 cups) water
the bok choy over the oysters.
60 g (21/4 oz) Chinese chives,
finely chopped 5. Crack an egg into the frying pan, next to the batter. Using a
spatula, break up the yolk.
Seasoning
6. Flip the batter onto the egg and fry until the omelette is
1/2 tsp salt
golden brown on both sides.
1/2 tsp sugar