Chaozhou Oyster Omelette
A classic Chaoshan snack with a crispy exterior and tender interior, plump oysters bursting with freshness, best paired with fish sauce.
Ingredients
9 items- Fresh oysters 200g
- Eggs 2
- Sweet potato starch 50g
- Water 100ml
- Spring onion 2 tbsp
- Fish sauce 1 tbsp
- White pepper a pinch
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Place 200g oysters in a bowl, add 1 tbsp fish sauce and a pinch of white pepper, gently mix, marinate for 5 minutes, then drain.
In a bowl, combine 50g sweet potato starch with 100ml water, stir until a smooth thin batter forms. Let rest for 5 minutes.
In another bowl, beat 2 eggs with 2 tbsp chopped spring onion and a pinch of salt for 30 seconds until frothy.
Heat a pan over medium heat, add 3 tbsp oil. When oil is hot, reduce to low heat, pour in half the batter, quickly tilt to spread into a thin round.
Arrange the marinated oysters evenly on the batter. Cook over low heat for 2 minutes until the bottom is set and translucent.
Pour half the egg mixture evenly over the oysters, continue cooking over low heat for 1 minute until the eggs just begin to set.
Carefully flip the omelette, add the remaining oil around the edges, increase to medium heat and cook for 2 minutes until both sides are golden and crispy.
Turn to high heat, sear both sides for 30 seconds to release excess oil. Cut into quarters and serve with fish sauce and white pepper.
Tips
Ensure oysters are well drained for maximum crispiness; the starch batter should be thin; flip gently to avoid breaking.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.