Daney Hsu of Richard Haward’s Oysters shares a dish from home, recreated by Victoria Brown
Daney works at Richard Haward’s Oysters, and he gave this recipe to me as part of a series of interviews with Borough Market traders on the foods that are important to them—you can read the article here.
This is a recipe Daney’s grandma used to cook when he was a kid, after catching oysters at the beach where they lived on Kinmen Island, which they would share with all the family and neighbours. He still enjoys making this dish with British oysters, though the flavour is subtler.
1 small carrot
½ medium brown onion
A few sprigs of basil
2 tsp potato flour
10 small oysters, shucked and in their brine
A pinch of white pepper
Vegetable oil, for frying
Finely dice the carrot and onion. Pick the basil leaves, stack the leaves on top of one another and gently roll into a cigar then finely slice with a sharp knife.
Whisk the eggs together in a large bowl. Sift the potato flour into the eggs and whisk to combine. Add the carrot, onion, basil, oysters, brine and pepper. Stir to combine.
Heat a generous amount of vegetable oil in a non-stick frying pan (approx 3mm) over a medium heat. Pour in the egg mixture. Fry until it is cooked most of the way through—around 3-4 mins. Turn the heat down if you think it might be burning.
Slide the omelette out onto a plate, put the frying pan over the top and flip. Cook the other side for 1 min. Serve hot with chilli bean sauce or sweet chilli sauce.
Recipe: Daney Hsu
Images: Victoria Brown