Oh Taw

Name: Oh Taw
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 200 g oyster omelet batter; 150 g oysters; 1 handful bean sprouts; sriracha — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Oh Taw, a beloved dish from the coastal city of Phuket, captures the essence of its local cuisine with its generous use of fresh oysters and rich batter. Traditionally, this is a family dish, passed down through generations, with each cook adding their own touch of salt and flair. It's a staple at home gatherings, where families come together to enjoy its comforting flavors, often as a centerpiece during relaxed weekend meals.

The magic of Oh Taw lies in its texture—a perfect balance between the crisp edges of the omelet and the juicy, tender oysters nestled within. The bean sprouts add a refreshing crunch, while a dash of sriracha brings a hint of heat, elevating the dish from simple comfort to an exciting palate experience. This is a dish meant to be shared, inviting everyone to savor its layers of flavor with each bite.

Ingredients

200 goyster omelet batter
150 goysters
1 handfulbean sprouts
sriracha — to serve
to tastefine sea salt

Method

Begin by gently washing the 150 g oysters under cold running water to remove any grit. Pat them dry with a paper towel and set aside. Rinse a handful of bean sprouts thoroughly and allow them to drain in a colander.
In a large non-stick skillet, heat a generous amount of oil over medium-high heat. You want enough oil to coat the bottom of the pan, as this will help achieve the characteristic crispy texture of the omelet. Once the oil is shimmering, you're ready to proceed.
Pour 200 g of the oyster omelet batter into the hot skillet. Tilt the pan to spread the batter evenly, ensuring a thin layer covers the entire surface. Allow the batter to cook until the edges start to crisp and turn a light golden brown.
Scatter the 150 g of oysters evenly over the batter. Cook for another minute or two, gently pressing the oysters into the batter with a spatula. The oysters should begin to plump up and release some of their juices, infusing the omelet with their briny flavor.
Add the handful of bean sprouts to the skillet, spreading them evenly over the omelet. Use the spatula to fold the omelet over the sprouts and oysters, creating a half-moon shape. Cook for an additional 1-2 minutes, until the sprouts are slightly wilted and the omelet is golden and crispy on both sides.
Season the omelet with fine sea salt to taste, ensuring the flavors are balanced. Transfer the omelet to a serving plate, and drizzle with sriracha for a spicy kick. Serve immediately, while the omelet is hot and crispy, perfect for sharing.