A vegan version of Oyster Omelette, a popular Taiwanese night market dish. The omelette appears humble, but packs flavors and textures like no other.
Another attempt at vegan traditional Taiwanese street-food, following my vegan Taiwanese Dan-Bing (Breakfast Egg Crepes). This time we’re tackling the ultimate Taiwanese night market dish: Oyster Omelette.
This omelette is not your usual omelette. The batter is made from sweet potato starch (and tapioca starch), giving it that gelatinous, or as Taiwanese people call it, “QQ” texture. Some may find it strange, but it’s what makes this omelette stand out.