Oyster omelette

蚵仔煎 · Ô-á-chian

Ingredients11

• fresh shucked oysters200 g
• sweet potato starch80 g
• water150 ml
• eggs3
• garlic2 cloves
• chrysanthemum greens80 g
• vegetable oil2 tbsp
• ketchup2 tbsp
• soy sauce1 tbsp
• rice vinegar1 tsp
• sugar1 tsp

Method

1. Rinse the oysters and drain well. Mix the sweet potato starch with the water into a smooth slurry.
2. Finely chop the garlic and roughly chop the greens. Beat the eggs lightly. Stir ketchup, soy sauce, rice vinegar, and sugar into a dipping sauce.
3. Heat the oil in a wide pan over medium-high heat and fry the garlic until fragrant.
4. Add the oysters and cook briefly until the edges just firm, then pour in the starch slurry and let it set into a soft pancake.
5. Scatter the greens over the pancake, pour the eggs on top, and cook until the edges crisp and the center is just set.
6. Fold or cut into pieces and serve hot with the dipping sauce.