Chaozhou Oyster Omelette
Crispy on the outside, tender inside, this classic Chaoshan street food combines fresh oysters, eggs, and sweet potato starch, pan-fried until golden. Served with fish sauce and white pepper.
Ingredients
8 items- Fresh oysters 500 g
- Sweet potato starch 150 g
- Water 100 ml
- Eggs 2
- Chopped green onions 2 tbsp
- Fish sauce 1 tsp
- White pepper powder a pinch
- Lard or vegetable oil 3 tbsp
Nutrition
Steps （8 steps）
Place fresh oysters in a bowl, add 1 tsp salt, gently rub to remove slime, rinse with water, and drain.
In a large bowl, mix sweet potato starch, water, fish sauce, and white pepper into a smooth batter. Let rest for 5 minutes.
Add oysters and green onions to the batter, gently mix until each oyster is coated.
Heat a non-stick pan over medium heat, add lard and swirl to coat. When oil shimmers, reduce to medium.
Pour the oyster batter into the pan, spread into a round pancake. Cook over medium heat for 3-4 minutes until bottom is golden and crispy.
Carefully flip the pancake using a plate. Continue cooking the other side for 3-4 minutes until golden.
Pour the beaten eggs evenly around the edges, tilt the pan to spread the eggs. Cook until the eggs are set.
Once the eggs are set and the bottom is crispy, turn off the heat. Slide onto a plate and serve with fish sauce and white pepper.
Tips
Use small fresh oysters for a tender texture; letting the batter rest makes it chewier; cook over medium heat throughout to avoid burning; flip gently to keep the pancake intact.
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