厦门海蛎煎
A beloved Xiamen night market street food, this oyster omelette features fresh plump oysters, sweet potato starch, and eggs, pan-fried until golden and crispy. Served with a tangy sweet chili sauce, it's a savory, comforting dish perfect for autumn evenings.
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 and drained
sweet potato starch
water
eggs
beaten
green onions
chopped
white pepper
salt
vegetable oil
for frying
sweet chili sauce
for dipping
In a bowl, mix sweet potato starch and water until smooth. Add oysters, green onions, white pepper, and salt. Gently stir to combine.
Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Pour in the oyster mixture and spread evenly. Cook for 2-3 minutes until the edges set and bottom is golden.
Pour the beaten eggs over the top. Cook for another 2 minutes, then flip carefully using a spatula. Add remaining oil if needed.
Cook the other side for 2-3 minutes until golden and cooked through. The omelette should be crispy on the outside and tender inside.
Transfer to a plate and serve hot with sweet chili sauce for dipping.
Cooking Tips