Taiwanese Oyster Omelette (蚵仔煎, Ô-á-chian)

Ingredients

Contains shellfish, egg, soy, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Whisk together the ketchup, sweet chili sauce, light soy sauce, rice vinegar, sugar and 50 ml water in a small bowl; set aside.

2. 2

   In a medium bowl whisk the sweet potato starch with 120 ml cold water until smooth; add 1/4 tsp salt and 1/8 tsp white pepper.

   Letting the slurry rest 5 minutes helps the starch hydrate and gives a better glossy texture.

   5 min
3. 3

   Separate scallion whites and greens; lightly beat the eggs in a small bowl.

4. 4

   Heat a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet over medium-high heat until hot.

5. 5

   Add 2 tablespoons oil to the pan, then add the scallion whites and cook, stirring, about 30 seconds until fragrant.

6. 6

   Add the drained oysters in a single layer and cook undisturbed until their edges just start to firm, about 1 minute.

   Oysters cook very quickly; watch for them to plump and the edges to curl slightly.

   1 min
7. 7

   Pour the starch slurry over the oysters and, using a spatula, gently spread so it covers the pan. Cook until the slurry becomes glossy and just thickens, about 1 minute.

   1 min
8. 8

   Push the oyster-starch mixture to one side of the pan. Add the remaining 1 tablespoon oil to the empty side and pour in the beaten eggs, tilting the pan to make a thin omelette.

9. 9

   When the eggs are mostly set but still slightly soft on top (about 1 minute), fold the oyster-starch mixture over the eggs. Scatter the lettuce and scallion greens over or under the omelette as you prefer.

   If you like a slightly crisper edge, let the omelette sit 20–30 seconds before folding.

   1 min
10. 10

    Press gently with the spatula and cook until eggs are fully set and the interior is hot, about 1–2 minutes.

    2 min
11. 11

    While the omelette finishes, transfer the prepared sauce to a small saucepan, bring to a simmer over medium heat, then whisk in the cornstarch slurry and simmer until glossy and thickened, about 1 minute.

    1 min
12. 12

    Slide the omelette onto a serving plate, spoon the hot sauce over the top, and serve immediately with steamed rice or as-is.