Fusion Recipe: Oyster Omelet Croquettes with Sea Urchin Aioli

Oyster Omelet Croquettes with Sea Urchin Aioli

 Oyster Omelet Croquettes with Sea Urchin Aioli


This recipe transforms the beloved Taiwanese street food, O-a-tsian (Oyster Omelet), into a sophisticated, bite-sized croquette. We take the chewy, starch-bound omelet mixture, add fresh oysters, roll it into a ball, and give it a crisp Canadian breadcrumb crust. The richness of the fritter is perfectly balanced by a luxurious aioli featuring the buttery, briny flavour of fresh West Coast sea urchin (uni). It's a fantastic, high-end appetiser for any special celebration.



Ingredients

For the Oyster Omelet Filling (Base)



For the Croquettes (Coating)


  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 cup Panko breadcrumbs (for extra crispiness)
  • Vegetable oil, for deep frying


For the Sea Urchin Aioli (Canadian Fusion)


  • 2 large egg yolks
  • 1/4 cup fresh sea urchin roe (uni), cleaned
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1/2 cup neutral oil (e.g., canola or grape-seed)
  • 1/4 cup extra virgin olive oil
  • Pinch of salt and white pepper

🔪 Instruction & Method

Part 1: Prepare the Omelet Filling


  1. Par-Cook the Oysters: In a small bowl, toss the patted-dry oysters with the fish sauce and white pepper.
  2. Make the Starch Slurry: In a separate bowl, whisk together the sweet potato starch and water until smooth.3 This is the key to the Taiwanese texture.
  3. Cook the Omelet Base: Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the ginger and leafy greens/scallions, and sauté for 1 minute.
  4. Add Oysters and Slurry: Pour in the starch slurry and stir quickly to prevent lumps. It will immediately begin to thicken and become translucent/gelatinous. Cook for about 30 seconds.
  5. Finish with Egg: Pour the beaten egg over the mixture. Stir gently for about 1 minute until the egg is mostly set but still soft. Remove from heat immediately.
  6. Chill and Form: Transfer the mixture to a bowl. The goal is a thick, sticky, and cohesive "omelet dough." Let it cool completely in the refrigerator (about 1 hour) until it is firm enough to handle.
  7. Shape Croquettes: Once chilled, use a small spoon (about 1.5 Tbsp) to scoop the mixture and roll it gently into small, bite-sized balls or log shapes. Place them on a lined tray. Return to the fridge.


Part 2: Prepare the Sea Urchin Aioli


  1. Emulsify the Base: Combine the egg yolks, sea urchin roe, minced garlic, and lemon juice in a food processor or blender. Pulse until completely smooth and creamy.
  2. Slow Drizzle: With the motor running, slowly drizzle in the neutral oil and then the olive oil in a thin, steady stream. The mixture will thicken dramatically into a rich aioli.
  3. Season: Stop the motor, scrape down the sides, and season with salt and white pepper to taste. Chill until ready to serve.


Part 3: Bread and Fry the Croquettes


  1. Set Up Breading Station: Set up a standard breading station: one shallow dish with flour, one with the whisked eggs, and one with Panko breadcrumbs.
  2. Coat Croquettes: Dredge each chilled croquette first in the flour (shake off excess), then dip into the egg wash, and finally coat thoroughly in the Panko breadcrumbs, pressing lightly to adhere.
  3. Chill Again (Crucial Tip): For a stable crust, return the breaded croquettes to the freezer for at least 20 minutes before frying.
  4. Deep Fry: Heat 2-3 inches of vegetable oil to 350 degree F (175 degree C) in a heavy-bottomed pot.
  5. Cook: Carefully place the croquettes (in batches) into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and the interior is hot.
  6. Serve: Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Serve immediately with a generous dollop of the Sea Urchin Aioli.

Chef's Tips

  • Starch is Key: Do not substitute the sweet potato/tapioca starch with cornstarch for the filling. The gelatinous, slightly chewy (QQ) texture of the former is essential for the authentic Taiwanese-style omelet base.
  • Uni Quality: For the aioli, use the freshest, highest-quality sea urchin you can find. Its creamy, oceanic sweetness is the star.
  • Double Chill: Chilling the filling before shaping, and the croquettes after breading, is the most important step to prevent them from falling apart in the hot oil.
  • Draining Oysters: Pat the oysters extremely dry before using them. Excess moisture will make the filling too wet and hard to roll.



Popular posts from this blog

Air Fryer Bread Tiger Skin

Image
  Air Fryer Soft Bread Tiger Skin This recipe combines the convenience of an air fryer with the delightful texture of tiger bread, featuring a soft interior and a crackled, flavourful crust. Yields: 1 loaf Prep time: 30 minutes (plus rising time) Cook time: 25-30 minutes Ingredients: For the Dough: 300g (2 1/2 cups) strong bread flour 7g (2 1/4 tsp) instant yeast 1 tsp sugar 1 tsp salt 200ml (3/4 cup + 2 tbsp) warm milk 2 tbsp unsalted butter, melted For the Tiger Skin Topping: 50g (1/3 cup) rice flour 1 tsp sugar 1/4 tsp salt 1 tsp instant yeast 1 tbsp sesame oil 50-60ml (3-4 tbsp) warm water Equipment: Air fryer Mixing bowls Measuring cups and spoons Parchment paper Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Add the warm milk and melted butter. Mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cove...
Read more

Steam Oven Recipe: Thai Pumpkin Custard

Image
  Sang Kaya Fug Tong (Thai Pumpkin Custard) Sang Kaya Fug Tong is a beloved Thai dessert that beautifully marries the rich, creamy texture of coconut custard with the earthy sweetness of pumpkin. 1 Traditionally, this delightful custard is steamed directly inside a whole pumpkin, making for a stunning presentation and infusing the custard with subtle pumpkin flavour. 2 It's a treat that's both comforting and exotic, perfect for sharing. Ingredients: For the Custard: 3 large eggs 1 cup (240ml) coconut milk (full-fat for best results) 3 3/4 cup (150g) palm sugar (or light brown sugar), finely chopped 1/2 teaspoon salt 4 1 teaspoon pandan extract (optional, for fragrance and green hue) For the Pumpkin: 1 medium-sized pumpkin (about 1.5 - 2 kg), preferably a kabocha or Hokkaido pumpkin, which holds its shape well when steamed. Equipment: Steam oven Large bowl Whisk Fine-mesh sieve 5 Spoon or scoop Paring knife Instructions and Method: 1. Prepare the Pumpkin: Wash and Dry: Thorou...
Read more

Fusion Recipe: Spicy Shichimi Cornichons

Image
🥒 Spicy Shichimi Cornichons : East Meets West Crunch 🌶️ These Spicy Shichimi Cornichons offer a thrilling, modern twist on a traditional Swiss-French condiment , making them a zesty addition to any celebration platter. The tiny, tart cornichons are bathed in a quick pickling brine, retaining their signature sharp crunch. The real innovation comes from the fragrant, fiery punch of Shichimi Togarashi , the Japanese seven-spice blend . 1 This infusion of citrus zest, sesame, and chilli transforms a simple pickle into an Umami-forward palate cleanser , perfect for cutting through the richness of cured meats or cheese. They are addictive, unexpected, and delightfully vibrant. 🍽️ Recipe: Pickled Cornichons with Shichimi This recipe gives classic small pickles a bold Japanese seasoning. Ingredients Category Item Quantity Notes Pickles Cornichons (small pickles) 450g (1 jar) Drained, or fresh small cucumbers Brine White Wine Vinegar (or distilled white vinegar ) 250ml For sharpness Br...
Read more