Oyster omelette (蚵仔煎) is a popular street food in Minnan region of China and Taiwan. It has different versions: Xiamen-style and Taiwan-style. We focus on Xiamen-style which I learned in Xiamen in the first place. Taiwan-style is in the variations chapter.
Ingredients
Main
Serve 2 people:
- Oyster meat: around 15
- Sweet potato starch: around 100g
- Garlic sprouts: 2
- Eggs: 2
Seasonings
White pepper powder
Light soy sauce
Salt
Method
It’s basically a pan-fry oyster omelette mixed with starch, vegetables and eggs.
Prepare
- Slice the garlic sprouts.
- Mix oyster meat with 1 tbsp of soy sauce, 2 tbsp of salt, 2 tbsp of white pepper powder.
- Add the starch and water slowly, stir with hand until you find the solid stuff can be coated with starch water but not too thick.
- Beat the eggs. Set aside.
Note
White pepper is very important in this dish. It . Make sure use a generous amount of white pepper.
Cook
- Heat some oil.
Tip
More oil as it’s an omelette pan-fry thing.
- Pour the mixture on the pan, spread and fry it for some minutes until it’s shaped into a omelette. Turn once.
- Fold the omelette into 3 folds.
- Pour the beaten eggs on the omelette. Pan fry the egg until cooked.
- Use your spatula to slice the omelette to better serve.
Variations
Flour-mixed
The starch can mixed with some flour, if you don’t have enough starch. It should be at most half starch, half flour. This gives you a less chewy texture.
Taiwan-style
TBC.
Serving Suggestions
Dipping sauce:
- For the Xiamen-style: dip with Xiamen Haidi Chilli Sauce, which is a very common sauce for local Xiamen people. You can buy it online in China.
- For the Taiwan-style: TBC.
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