Oyster Omelette (Hao Lao / Hao Jian)
A classic Chaoshan street food featuring fresh oysters coated in sweet potato starch batter, pan-fried until crispy outside and tender inside. Served with fish sauce.
Ingredients
10 items- Fresh shucked oysters 500g
- Sweet potato starch 120g
- Water 180ml
- Eggs 4
- Scallions 30g
- Cilantro 15g
- Fish sauce 2 tbsp
- White pepper 1/2 tsp
- Salt a pinch
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the oysters: place oysters in a bowl, gently rub with a pinch of salt, rinse under cold water until water runs clear, and drain thoroughly.
Make the batter: in a bowl, combine sweet potato starch and water, whisk until smooth with no lumps. Let rest for 10 minutes.
Mix: add drained oysters, scallions, white pepper, and a pinch of salt to the batter. Fold gently to coat without breaking the oysters.
Heat the pan: place a non-stick skillet over high heat, add 2 tbsp oil and swirl to coat. Reduce heat to medium.
Cook first side: pour the oyster batter into the skillet, spread into an even round. Cook over medium heat for about 3 minutes until the bottom is golden brown.
Flip and add eggs: carefully flip the omelette with two spatulas. Drizzle the beaten eggs evenly over the top. Cook for 2 minutes until the eggs are set.
Flip again: flip the omelette once more and cook for 1 minute to lightly brown the egg side.
Serve: transfer to a plate, garnish with chopped cilantro, and serve immediately with fish sauce on the side.
Tips
The key to a crispy oyster omelette is the batter consistency—it should be thin. Flip carefully to keep the omelette intact. Serve hot with fish sauce and white pepper for extra flavour.
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