Taiwanese Oyster Omelette (蚵仔煎 — Oh-Ah-Jian)

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

   Pat the oysters dry on paper towels and season lightly with 1/2 tsp salt and a pinch of black pepper.

2. 2

   In a small bowl combine ketchup, soy sauce, rice vinegar, sugar and chili paste (if using); stir until sugar dissolves and set aside.

3. 3

   In a small cup or jar whisk the sweet potato starch with 180 ml cold water until fully dissolved and smooth.

4. 4

   Beat the eggs in a bowl with the remaining 1/2 tsp salt.

5. 5

   Heat a 10–12 inch nonstick or well-seasoned cast‑iron skillet over medium‑high heat and add the oil.

6. 6

   Add the minced garlic and the white parts of the scallions to the hot oil and sauté until fragrant, about 1 minute.

   1 min
7. 7

   Add the oysters, spread them into a single layer and cook until their edges just start to curl, about 2 minutes.

   2 min
8. 8

   Pour the sweet‑potato‑starch slurry evenly over the oysters and gently stir once or twice to combine; let the mixture thicken and become glossy, about 2 minutes.

   2 min
9. 9

   Scatter the shredded lettuce or spinach (if using) over the thickened starch mixture.

10. 10

    Quickly pour the beaten eggs evenly over the pan, reduce heat to medium, and let the eggs set undisturbed until mostly cooked through, about 2 minutes.

    2 min
11. 11

    Use a wide spatula to fold the omelette in half (or flip once) and slide it onto a serving plate.

12. 12

    If you want the sauce slightly thicker, stir the optional cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the prepared sauce and briefly warm it in the hot skillet for 30–60 seconds; then spoon the sauce over the omelette and garnish with scallion greens and cilantro.

    1 min