Taiwanese Oyster Omelet (Ô-á-chian)
A beloved Taiwanese street food, this savory omelet features fresh oysters, a chewy batter made from sweet potato starch, and often includes leafy greens. It's typically pan-fried until crispy on the edges and tender in the center, then drizzled with a sweet and savory sauce.
🧂 Ingredients
- 6-8 small Oysters(raw, shucked, and drained. If large, chop into bite-sized pieces.)
- 1/2 cup Sweet potato starch
- 1 cup Water(cold)
- 2 large Eggs
- 1 cup Green leafy vegetable(e.g., Taiwanese A-choy, baby spinach, or chrysanthemum leaves, chopped)
- 2 tablespoons Vegetable oil(for frying)
- 1/4 teaspoon Salt
- 1/4 teaspoon White pepper
👨🍳 Instructions
- 1
In a bowl, whisk together the sweet potato starch and cold water until smooth. Stir in the salt and white pepper. Add the shucked oysters to the batter and mix gently.
- 2
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat until shimmering. Pour in half of the oyster and batter mixture. Cook for about 1-2 minutes until the edges start to set.
- 3
Add half of the chopped greens on top of the batter. Crack one egg over the greens and quickly scramble it to cover the surface.
- 4
Once the egg is mostly set, carefully flip the entire omelet using two spatulas. Cook for another 2-3 minutes until the bottom is golden brown and the omelet is cooked through.
💡 Tip: This step can be tricky; work quickly and confidently. - 5
Slide the omelet onto a plate. Repeat steps 2-4 with the remaining batter, oysters, greens, and egg.
- 6
Serve immediately, drizzled generously with your favorite sweet chili sauce or a Taiwanese oyster omelet sauce.
💡 Tip: The characteristic 'QQ' (chewy) texture comes from the sweet potato starch.
💡 Pro Tips
- ✓Use fresh, small oysters if possible. If using larger ones, chop them to ensure they cook through.
- ✓The key to the texture is the sweet potato starch. Do not substitute with cornstarch.
- ✓A very hot pan is crucial for achieving a slightly crispy exterior.
- ✓Don't overmix the egg; a slightly streaky appearance is traditional.
🔄 Variations
- Substitute shrimp or squid for oysters.
- Add bean sprouts for extra crunch.
- Some recipes include a small amount of tapioca starch along with sweet potato starch for added chewiness.