厦门海蛎煎
A iconic Xiamen street food, this oyster omelette features fresh plump oysters folded into a savory sweet potato starch batter, pan-fried until crispy and golden. Served with a tangy garlic-chili sauce, it's a beloved night market snack that captures the vibrant flavors of Fujian's coastal cuisine.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
25 分钟 min
fresh small oysters
shucked, rinsed well
sweet potato starch
water
eggs
beaten
garlic chives
cut into 2-inch lengths
vegetable oil
for frying
soy sauce
white pepper
salt
sweet chili sauce
for dipping
garlic
minced, for dipping sauce
In a mixing bowl, combine sweet potato starch and water. Stir until smooth. Add oysters, soy sauce, white pepper, and salt. Mix gently to coat.
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Pour in the oyster mixture and spread evenly. Cook for 2 minutes until the edges set.
Pour the beaten eggs over the oyster mixture. Scatter garlic chives on top. Cook for another 2 minutes until the eggs are mostly set.
Flip the omelette carefully using a spatula. Add remaining 1 tablespoon oil around the edges. Cook for 2-3 minutes until both sides are golden and crispy.
For dipping sauce, mix sweet chili sauce with minced garlic. Serve the omelette hot with the sauce on the side.
Cooking Tips