Entree: Taiwan – 蚵仔煎 ➤ Ô-á-chian (Oyster Omelette)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 8 oz (225 g) shucked oysters, drained
- 4 large eggs, approx. 200 g (whole)
- 3 tbsp (24 g) sweet potato starch (or tapioca starch)
- 1/2 cup (120 ml) cold water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lard or additional vegetable oil (optional for flavor)
- 2 cloves garlic, minced (about 6 g)
- 1 small shallot, minced (about 25 g)
- 1/4 cup (15 g) chopped green onions
- 1/4 cup (4 g) cilantro leaves
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) white pepper
- For the sauce:
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (15 ml) rice vinegar
  - 2 tbsp (25 g) sugar
  - 1/4 cup (60 ml) water
  - 1 tsp (5 g) cornstarch mixed into 1 tbsp (15 ml) water

Instructions

1. Combine the sweet potato starch and 1/2 cup (120 ml) cold water in a bowl and stir until smooth; set aside.
2. In a separate small bowl, beat the eggs with 1/4 tsp (1 g) white pepper and 1/4 tsp (1.5 g) salt; set aside.
3. Make the sauce: in a small saucepan, combine ketchup, soy sauce, rice vinegar, sugar, and 1/4 cup (60 ml) water. Bring to a simmer, whisk in the cornstarch slurry, cook until slightly thickened, then remove from heat and keep warm.
4. Heat a large nonstick or well-seasoned skillet over medium-high. Add 1 tbsp (15 ml) lard or oil; sauté the minced garlic and shallot until fragrant and just golden, about 30–60 seconds.
5. Add the oysters and sauté briefly, about 1 minute, just to warm and render a little liquid; season with a pinch of salt.
6. Pour the sweet potato starch slurry evenly over the oysters and immediately reduce heat to medium. Let the starch set for 30–45 seconds until it becomes translucent and slightly gelled.
7. Pour the beaten eggs over the set starch and oysters, tilting the pan so the egg spreads evenly; sprinkle the chopped green onions over the top.
8. Cook until the eggs are mostly set and the underside is browned and slightly crisp, about 2–3 minutes. Flip carefully (or fold in half) and cook another 30–60 seconds to finish.
9. Transfer to a plate, spoon the warm sweet-spicy sauce over the omelette, scatter cilantro, and serve immediately.