Mixed Seafood Omelet
I want to eat both oysters and shrimp! A greedy mix that doubles the flavor of seafood
Description
A luxurious mixed omelet satisfying the desire for both small oysters and peeled shrimp, cooked together with chewy sweet potato batter and egg.
Restaurants serving Mixed Seafood Omelet
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Oysters
- Peeled shrimp
- Sweet potato flour
- Egg
- Greens
- Special red sauce
Instructions
- [Authentic Recipe]
- Prepare both salt-washed small oysters and prepped peeled shrimp. Ensure generous amounts to live up to the 'Zonghe' (mixed) name.
- Heat lard on a high-heat griddle, place oysters and shrimp simultaneously and sizzle. The ocean aroma of oysters and the savory scent of shrimp dissolve into the oil.
- Pour the special sweet potato and potato starch batter over the seafood umami, sealing it in.
- Crack and break an egg, top with greens, and flip.
- Cook until the surface batter chars slightly and crisps up, then plate. Pour the sweet and savory pink (or red) special sauce generously like a sea.
Learn more Spice, substitutes, tips
Key spices
Red sauce sweetness and garlic
Substitutes at Japanese supermarkets
Frozen seafood mix, Potato starch
Pairing
Taiwan Beer or Oolong Tea
Trivia
[For Everyone] 'Zonghe' means mixed. The best choice when struggling to choose or sharing. Because two seafood broths combine, the batter itself has the strongest umami in this version.
Eating tips & etiquette
[Unique Eating] First bite oysters and batter, second bite shrimp and egg; enjoy the changing seafood flavors depending on where you bite like a treasure hunt!
Allergen
Oysters, Shrimp, Egg, Soy, Wheat