Oyster omlette 蚵仔煎

Oyster Omelette (蚵仔煎) is a signature dish from the Min (Fujian) cuisine, known for its simple yet rich flavours. Originating in Fujian Province, this beloved dish combines fresh oysters with a batter made from sweet potato starch and eggs, then pan-fried to crispy perfection. With its roots in the coastal regions of Fujian, where oysters are abundant, this dish has become popular throughout Taiwan as well, particularly in night markets. The balance of crispy texture and tender oysters, topped with a savoury sauce, makes Oyster Omelette a must-try for anyone who loves seafood and authentic Chinese cuisine. Bring the taste of Fujian into your kitchen with this delicious recipe!

Ingredients

1. 150g raw oyster meat
2. 20g chive or leek
3. 2 eggs
4. 10g sweet potato starch or potato starch
5. 1g salt
6. 30g oil

Instructions

1.  Boil a pot of boiling water, pour the washed oysters into the water and blanch for 10 seconds, then remove and drain the water for later use.
2. After the eggs are beaten, add the scallion, starch, and salt and beat them together for later use.
3. Take a non-stick pan, heat it up, pour in oil, and fry the oysters slightly.
4. Pour in the mixed egg and fry it until golden brown on both sides.