Fujian Oyster Omelette (Hai Li Jian)
Crispy on the outside and tender inside, this savory oyster omelette is a classic street snack from Fujian. Fresh oysters fused with eggs, served with sweet chili sauce.
Ingredients
10 items- Fresh oysters 300 g
- Eggs 3
- Sweet potato starch 50 g
- Water 80 ml
- Scallions 20 g
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking wine (Shaoxing) 1 tsp
- Cooking oil 3 tbsp
- Sweet chili sauce to taste
Nutrition
Steps （8 steps）
Gently rinse fresh oysters in clean water to remove grit and shell bits. Drain well. Marinate with cooking wine and white pepper for 5 minutes to remove fishy smell.
In a bowl, mix sweet potato starch with water until smooth and runny. Add scallions, salt, and half of the beaten eggs; stir until well combined.
Heat a non-stick pan over medium heat and add 2 tbsp oil. Swirl to coat the bottom evenly.
Add the oysters to the starch batter and mix lightly. Pour the mixture into the pan, spreading into a round cake. Cook over medium heat for about 3 minutes until the bottom is golden and set.
Pour the remaining beaten eggs evenly over the oyster cake. Continue to cook for about 2 minutes over medium heat until the eggs are half-set and the cake slides easily.
Carefully flip the omelette using a spatula. Cook for another 2 minutes over medium heat until the other side is golden and crispy. Use a plate to help flip if needed.
Turn the heat to high and sear both sides for 30 seconds each to make the crust extra crispy, watching to avoid burning.
Transfer to a plate. Cut into pieces or serve whole. Enjoy immediately with sweet chili sauce and a sprinkle of cilantro.
Tips
1. Always use cold water to dissolve sweet potato starch to avoid lumps. 2. Use medium heat for cooking; high heat may burn the outside while inside stays raw. 3. A plate can help flip the omelette cleanly. 4. Avoid salting the oysters too early, or they will release water and affect texture.
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