More about "spicy oyster omelet tacos food"
TAIWANESE OYSTER OMELET RECIPE - RUTH REICHL - FOOD
From foodandwine.com
4/5 (2)Category DinnerCuisine ChineseTotal Time 25 mins
- Make the sweet chili sauce: Stir together the ketchup, vinegar, soy sauce, and sugar in a small pot. Bring to a simmer over medium, stirring constantly, until sugar dissolves, about 1 minute. Whisk cornstarch into 1/2 cup cold water; add to the pot and bring to a boil, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat, and set aside.
- Make the oyster omelet: Shuck oysters, reserving any juice in shells. If the oysters are large, cut them in half. Whisk the sweet potato starch into 1/4 cup water in a medium bowl. Stir in salt, oysters, and any oyster juice.
- Heat oil in a medium nonstick skillet over high. Let it get quite hot, then add the oyster mixture. Reduce heat, and let mixture set into a thick, translucent pancake with a jelly-like consistency, about 4 minutes. Stir in spinach and scallions.
- Break eggs into a bowl, stir them with a fork, then add them to the skillet. Allow to just set, then flip the omelet as gently as you can (don’t worry if it breaks). Cook until bottom is just set but eggs are still a little runny, about 1 minute. Flip the omelet onto a plate, and serve with the sweet chili sauce. (It might not be pretty, but you’re going to top it with sweet chili sauce, so it doesn’t matter.)
OYSTER TACOS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (4)Servings 4
- Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.
- Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.
- Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.
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Servings 4Calories 484 per servingTotal Time 20 mins
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From en.wikipedia.org
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