Oyster omelet originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people – Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter.
Chinese Oyster Omelette (蚝烙)
Course: SidesCuisine: ChineseDifficulty: Easy3
servings10
minutes20
minutes300
kcal30
minutesOyster omelet originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people – Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter.
Ingredients
30g sweet potato flour
90ml of water
3 eggs
1 tablespoon of fish sauce (add gradually according to your preferred level of saltiness)
5-6 oysters
A few dashes of pepper
Directions
- Mix sweet potato flour and water together until the consistency is liquid.
- In a separate bowl, break the eggs and pepper, beat it together.
- In a pan (wok is used here), heat the oil in medium-high heat.
- Once the oil is hot, put the sweet potato batter in a cyclic form. Cook for 3-4 mins until it forms like a pancake.
- After it changes it color to semi-transparent, flip it over and add the beaten eggs on it.
- Break the eggs open to smaller pieces and lower the flame.
- Add green onion and fish sauce and stir fry
- Keep the fried at one side of the pan and add oysters. Mix it together.
- Enjoy!
