Oyster Omelet (Ke Zai Jian)
A popular Taiwanese street food featuring plump oysters mixed with a chewy batter and eggs, pan-fried until crispy and served with a sweet and savory sauce.
🧂 Ingredients
- 150 g Fresh oysters(cleaned)
- 4 tbsp Sweet potato starch
- 3 tbsp Water
- 2 large Eggs
- 1 cup Bok choy or lettuce(chopped)
- 2 tbsp Vegetable oil
- 3 tbsp Sweet chili sauce
- 1 tbsp Hoisin sauce
- 1 clove Garlic(minced)
👨🍳 Instructions
- 1
In a bowl, mix sweet potato starch with water to form a smooth slurry. Set aside.
- 2
In another bowl, whisk the eggs and chopped bok choy (or lettuce).
- 3
Heat vegetable oil in a non-stick skillet over medium-high heat. Add the oysters and cook for about 1 minute until they start to firm up.
- 4
Pour the sweet potato starch slurry over the oysters and cook until it thickens into a translucent, chewy layer.
- 5
Pour the egg mixture over the starch layer. Cook until the eggs are set and lightly browned. Flip the omelet and cook the other side briefly.
- 6
In a small bowl, mix sweet chili sauce, hoisin sauce, and minced garlic for the dipping sauce. Serve the oyster omelet hot with the sauce.
💡 Pro Tips
- ✓Ensure the sweet potato starch slurry is smooth to avoid lumps.
- ✓Don't overcook the oysters, they should remain plump.
- ✓The key to the chewy texture is the sweet potato starch.
🔄 Variations
- Add squid or shrimp along with the oysters.
- Adjust the sauce to your preferred level of sweetness and spiciness.