A Fujian and Taiwanese street food classic where small oysters are bound in a starchy batter with eggs and cooked into a crispy-chewy pancake, served with a sweet chili sauce.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ shellfish
⚠ eggs
Equipment Needed
flat pan
Instructions
-
1
Mix sweet potato starch with water to make a thin slurry.
-
2
Heat oil in a flat pan and add oysters, cook briefly.
-
3
Pour starch slurry over oysters and let it set into a sheet.
-
4
Crack eggs on top and scramble lightly into the pancake.
-
5
Add greens, flip once, and serve with sweet chili sauce.
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Did You Know?
Oyster omelette originated in the Chaozhou-Fujian region and spread to Southeast Asia with Hokkien immigrants.
Chef's Notes
Equipment Tips
- flat pan
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