Ô-á-chianTaiwanese Oyster Omelet
A night-market classic with plump oysters, eggs, greens, and a lightly chewy starch layer pan-fried until crisp at the edges. It is traditionally served with a sweet-savory sauce spooned over the top.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Omelette
- 300gOyster (patted dry)
- 4pcsEgg (lightly beaten)
Batter
- 60gSweet Potato Starch
- 120mlWater
- 4gSalt
Omelette
- 120gChrysanthemum Greens (roughly chopped)
- 10gGarlic (finely chopped)
- 40mlVegetable Oil
Sauce
- 30mlSoy Sauce
- 30mlKetchup
- 10mlRice Vinegar
- 10gWhite Sugar
- 10gChili Paste
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the sweet potato starch, water, and salt until smooth.
- 02
Stir together the soy sauce, ketchup, rice vinegar, white sugar, and chili paste until the sugar dissolves.
- 03
Heat the vegetable oil in a wide frying pan over medium-high heat. Add the garlic and stir briefly until fragrant.
- 04
Add the chrysanthemum greens and cook just until wilted, then add the oyster and cook very briefly.
- 05
Pour in the batter and let it spread into an even layer. Cook until it turns translucent and begins to set.
- 06
Pour the eggs over the top and let them cook until mostly set, then loosen the omelette and flip or fold it carefully.
- 07
Cook until the underside is lightly crisp and the eggs are fully set.
- 08
Serve the omelette hot with the sauce spooned over the top.
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