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Oyster & ginger omelette with watercress



  • Beat the eggs in a bowl and then mix in the ginger, oysters, chilli, coriander and seasonings until well combined.
  • Then heat the butter and oil in an omelette pan (or medium non-stick pan) and gently cook the egg mixture until golden brown on the bottom, stirring only at the beginning.
  • When the omelette is almost set, slide it out onto a sheet of baking paper. Then place a small handful of watercress along the centre and carefully roll up.
  • While the omelette is cooking, toss the bean shoots, mint, peanuts and wonga bok with the carrot and red onion.
  • In another bowl, whisk the sugar with the lime juice, fish sauce and rice vinegar. Then toss the salad with dressing to taste.
  • Place the omelette in 1-2 flat soup bowls, drizzle oyster sauce over the top and serve with the salad on the side.
  • nb.  Any seafood can be used, ie. white fish, mussels, shellfish, etc.
  • Dane Shaw – Walter’s Wine Bar, Southgate




  • 4 large eggs
  • 1 tspn grated fresh ginger
  • 6 very fresh oysters, freshly shucked
  • 1 tspn diced long red chilli
  • ½ tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • a knob of butter
  • a splash of olive oil
  • ½ bunch watercress, washed well
  • oyster sauce
  • a handful of bean shoots
  • a few Vietnamese mint leaves
  • a few fresh mint leaves
  • 1 small handful peanuts, chopped (optional)
  • ¼ wonga bok, shredded
  • 1 carrot, julienned
  • ½ red onion, very finely sliced
  • 1 tbsp palm (or soft brown sugar)
  • the juice of 2 limes
  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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