蚵仔煎 — Print Recipe — The Culinary Codex

A crispy-edged, gooey Taiwanese night market classic of plump oysters folded into a starchy egg batter with chrysanthemum greens, drizzled with sweet-and-tangy chili sauce.

Ingredients

200g fresh small oysters, rinsed
3 eggs
60g sweet potato starch
80ml water
100g chrysanthemum greens (tong hao) or baby spinach
2 tbsp vegetable oil
Sauce: 3 tbsp sweet chili sauce, 1 tbsp ketchup, 1 tsp soy sauce, 1 tsp sugar, 1 tsp rice vinegar

Instructions

1 Mix sweet potato starch with water to form a thin, smooth slurry.
2 Heat oil on a flat griddle or large skillet over medium-high heat. Scatter oysters in a single layer and cook 1 minute.
3 Pour the starch slurry over the oysters, spreading evenly. Let cook until edges start to crisp, about 2 minutes.
4 Crack eggs directly on top and break the yolks, spreading loosely. Scatter chrysanthemum greens over the surface.
5 When the bottom is golden and crispy, flip in sections and cook 1-2 minutes more.
6 Slide onto a plate and drizzle generously with the sweet chili sauce mixture. Serve immediately.

Did You Know?

Legend says oyster omelette was invented during a siege when soldiers mixed oysters with starch because rice was scarce — necessity created one of Taiwan's most iconic dishes.