Oyster Omelette (Ô-á-jian)
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The Tale of Oyster Omelette (Ô-á-jian)
Taiwan's oyster omelette traces back to coastal Fujian and Chaoshan cooking in China, brought over by Hoklo settlers who made Taiwan home. Cooked with a sweet potato starch batter and fresh oysters, it became one of the signature dishes of Taiwan's night markets.
Ingredients
Scale:· 2 servings
- 200g small fresh oysters
- 3 eggs, beaten
- 1/2 cup sweet potato starch
- 1/2 cup water
- 1 cup baby spinach or lettuce
- 2 tablespoons oil
- Sweet chili sauce for serving
- Salt to taste
Instructions
- 1Rinse the oysters gently and pat dry.
- 2Whisk the sweet potato starch with water to form a thin slurry.
- 3Heat oil in a flat skillet over medium-high heat and add the oysters, cooking briefly.
- 4Pour the starch slurry over the oysters, letting it set slightly into a translucent layer.
- 5Pour the beaten eggs over the top and add the greens.
- 6Cook until the egg is mostly set, then flip carefully to cook the other side.
- 7Press gently to ensure even cooking and a slightly crisp edge.
- 8Serve hot drizzled with sweet chili sauce.
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