Entree: China – Fujian – 海蛎煎 ➤ hǎi lì jiān (Pan-fried oyster omelette with a chewy starch-egg interior and crisp edges)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 20 min

Ingredients

- 10–12 small oysters, approx. 8 oz (225 g) shucked oysters
- 4 large eggs
- 3 tbsp (45 ml) tapioca starch or sweet potato starch
- 1/4 cup (60 ml) cold water (to mix with starch)
- 1 tbsp (15 ml) rice flour
- 2 tbsp (30 ml) vegetable oil or lard for frying
- 1/2 cup (30 g) garlic chives or green onions, chopped
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 1 tsp (5 ml) light soy sauce
- White pepper and salt to taste
- Sauce: 2 tbsp (30 ml) sweet chili sauce
- Sauce: 1 tbsp (15 ml) rice vinegar
- Sauce: 1 tsp (5 ml) soy sauce
- Sauce: 1 tsp (5 ml) sugar (optional, to balance)

Instructions

1. Rinse oysters and drain. In a small bowl, whisk tapioca starch with 1/4 cup (60 ml) cold water until smooth to form a slurry. Stir in rice flour; set aside.
2. In a separate bowl, beat the eggs with 1 tsp (5 ml) soy sauce, a pinch of white pepper, and a small pinch of salt.
3. Heat a wide nonstick or cast-iron skillet over medium-high heat and add 2 tbsp (30 ml) vegetable oil or lard. When shimmering, sauté the minced shallot until softened, about 1 minute.
4. Add the oysters and cook briefly, about 30–45 seconds, just until they begin to curl at the edges. Pour the starch slurry over the oysters and let it set for 30–45 seconds; the slurry will become translucent and slightly gel-like.
5. Pour the beaten eggs evenly over the oysters and starch, reduce heat to medium, and sprinkle chopped garlic chives over the top. Cook undisturbed until the egg is mostly set and the bottom is golden and crisp, about 2–3 minutes.
6. Carefully flip the omelette (or fold in half) and cook the other side briefly, about 30–60 seconds, to finish. Transfer to a plate.
7. Whisk together sweet chili sauce, rice vinegar, soy sauce, and sugar to make the dipping sauce. Serve the oyster omelette hot with the tangy chili sauce alongside.