蚵仔煎
A classic Taiwanese night market dish featuring plump oysters, chewy sweet potato starch batter, and fresh leafy greens, all pan-fried into a savory omelette. Served with a sweet and tangy sauce, it's a comforting and satisfying street food favorite, perfect for autumn evenings.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
fresh oysters
small to medium, rinsed well
eggs
sweet potato starch
tapioca starch
water
Chinese leafy greens (such as chrysanthemum greens or spinach)
washed and cut into segments
vegetable oil
for frying
sweet chili sauce
for serving
soy sauce
sugar
garlic
minced (optional)
In a mixing bowl, combine sweet potato starch, tapioca starch, and water. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat. Add oysters and stir-fry for 1 minute until they plump up and release their juices.
Pour the starch mixture over the oysters, spreading it evenly to form a thin layer. Cook for 2-3 minutes until the edges set and become translucent.
Crack the eggs on top of the setting batter and use a spatula to gently scramble them, spreading them over the surface. Scatter the leafy greens on top.
Drizzle soy sauce and sprinkle sugar over the greens. Cook for another 2 minutes until the eggs are mostly set and the bottom is crispy.
Flip the omelette carefully using a large spatula. Cook for 1-2 minutes on the other side until fully cooked and slightly charred.
Transfer to a serving plate. Serve hot with sweet chili sauce on the side or drizzled on top. Garnish with minced garlic if desired.
Cooking Tips