🇨🇳 Chinese Cuisine

蚵仔煎 (O-A-Jian)

Oyster Omelette

Prep Time 20 minutes

Servings 2

Difficulty Medium

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.

Ingredients

200g small fresh oysters
3 eggs
3 tablespoons sweet potato starch
2 tablespoons water
100g baby spinach or chrysanthemum greens
Sweet chili sauce
Vegetable oil

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.

Did You Know?

Oyster omelette originated in the Chaozhou-Fujian region and spread to Southeast Asia with Hokkien immigrants.