蚵仔煎Taiwanese Oyster Omelette

Prep 15 min·Cook 15 min

1. 1You're here
   Step 1.

   Simmer all the sauce ingredients in a small pan, stirring, for 2 minutes until glossy and lightly thickened. Set aside.

   3 tbsp Tomato ketchup1 tbsp Sweet chilli or chilli sauce1 tbsp Thick soy sauce paste1 tbsp Sugar100 ml Water1 tsp Cornflour

   2 minSauce making / reducing
2. 2
   Step 2.

   Gently rub the oysters with the cornflour, rinse in cold water to remove grit and drain well on kitchen paper.

   200 g Small shucked oysters (thawed if frozen)1 tbsp Cornflour, for cleaning the oysters

   Wok-chan's tip鑊仔貼士

   Frozen oysters release a lot of water; dry them really well or the batter won't crisp.
3. 3
   Step 3.

   Whisk the sweet potato starch, tapioca starch, salt and water into a thin batter. Stir again just before using; the starch sinks.

   45 g Fine sweet potato starch10 g Tapioca starch1 pinch Salt150 ml Cold water

   Batter / coating
4. 4
   Step 4.

   Heat half the oil in a non-stick frying pan over a medium-high heat. Add half the oysters and fry for 30 seconds.

   4 tbsp Cooking oil (or lard)200 g Small shucked oysters (thawed if frozen)

   Pan-fry
5. 5
   Step 5.

   Stir the batter and pour half around the oysters. When it starts to turn translucent at the edges (about 1 minute), crack 2 eggs over the top and break the yolks.

   45 g Fine sweet potato starch10 g Tapioca starch150 ml Cold water4 Eggs

   Pan-fry
6. 6
   Step 6.

   Scatter half the greens on top. When the batter is mostly clear and the underside crisp, flip it over in sections and fry 1–2 minutes more until the greens wilt.

   120 g Pak choi or little gem lettuce, chopped

   2 minPan-fry

   Wok-chan's tip鑊仔貼士

   The batter should be chewy and translucent, not white: give it time to cook.
7. 7
   Step 7.

   Slide onto a plate and spoon over plenty of sauce. Repeat for the second omelette.

   200 g Small shucked oysters (thawed if frozen)3 tbsp Tomato ketchup