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Name: Oyster omelette
Total time: 25 min
Yield: Serves 2
Cuisine: Taiwan
Ingredients: 200 g fresh shucked oysters; 80 g sweet potato starch; 150 ml water; 3 eggs; 2 cloves garlic; 80 g chrysanthemum greens; 2 tbsp vegetable oil; 2 tbsp ketchup; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar

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Taiwan25 minServes 2이전에 요리됨

Oyster omelette

蚵仔煎 · Ô-á-chian

재료11

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

해산물곡물기타유제품·달걀채소양념·소스

만드는 법

Rinse the oysters and drain well. Mix the sweet potato starch with the water into a smooth slurry.
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.
Heat the oil in a wide pan over medium-high heat and fry the garlic until fragrant.
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.
Scatter the greens over the pancake, pour the eggs on top, and cook until the edges crisp and the center is just set.
Fold or cut into pieces and serve hot with the dipping sauce.