Oyster omelette
Oyster omelette, from above
Non vegFujian

Oyster omelette

Plump oysters in a chewy, crispy egg pancake with sweet chilli sauce. Night market gold.

20 minTime
17 gProtein each
mildSpice
Night market star2 chapters · 1 min read

Make it your way

Grandma's wayOysters fried in starch batter and egg.
The original
420kcalsame
17 gproteinsame
1 gfibresame
20minutessame

O a jian, a Minnan and Taiwanese classic.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Oysters200 g small shucked oysters
Tapioca starch⅓ cup sweet potato or tapioca starch
Water6 tbsp
Egg3
Cooking oil (vegetable oil)2 tbsp
Spring onion (green onion, scallion)2, sliced
Lettucea few leaves
Salt½ tsp
Tomato ketchup (ketchup)2 tbsp
Red chilli sauce1 tbsp
Sugar1 tsp

Method

5 steps
  1. 1Rinse the oysters gently in salted water and drain.
  2. 2Mix the starch, water and salt into a thin batter.
  3. 3Heat oil in a pan, add oysters for 20 seconds, pour in the batter and let it set until translucent.
  4. 4Pour beaten eggs over, cook until crisp underneath, flip in pieces, add spring onion and lettuce.
  5. 5Mix ketchup, chilli sauce and sugar with a spoon of water and spoon over.
Serve it like this

Slide onto a plate, crispy side up, with the red sauce spooned over and a few lettuce leaves beside it. Eat hot.

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Make it a meal

What goes with Oyster omelette: a bread or rice, a side, something to drink and something sweet.

On the side Smashed cucumber salad15 min
On the side Hot and sour shredded potatoes20 min
A little snack Popiah60 min
To drink Doujiang40 min
To drink South Indian filter coffee20 min
Something sweet Eight treasure rice90 min
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