The oyster omelette (o-a-tsian) is a Southern Min dish of small oysters in a starchy egg batter, usually with sweet potato starch, topped with a savory sauce.

The oyster omelette is a dish of Southern Min origin, from the Hokkien and Teochew communities, and it is popular in Taiwan. The Hokkien style uses chicken eggs and a batter of sweet potato flour with tapioca or corn starch, which gives it a chewy texture. Yuan Huan Bian at Ningxia Night Market has been making its omelettes since 1965, with oysters from Tainan drizzled in a homemade sweet hot sauce, and the Michelin Guide recognizes it. Shilin Night Market also lists the oyster omelet among its famous foods.

Where to eat Oyster omelette in Taipei

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Make it at home

Serves 220 minIntermediate

Ingredients

  • 150g small oysters, drained
  • 3 eggs, beaten
  • 40g sweet-potato starch
  • 100ml water
  • 1 handful chrysanthemum leaves or baby choi sum, chopped
  • 30ml vegetable oil
  • Salt, to taste
  • Sweet sauce: 60ml ketchup, 15ml chilli sauce, 15ml miso, 30g sugar, 50ml water

Method

  1. Whisk sweet-potato starch with water until smooth.
  2. Heat oil in a non-stick frying pan over high heat. Add starch slurry and swirl to a thin pancake, 30 seconds.
  3. Scatter oysters on top, pour eggs around the edge and onto the oysters. Lift and tilt to swirl egg under.
  4. Add chopped greens, fold the omelette over, cook 1 minute more.
  5. Make the sauce: bring all sauce ingredients to a boil, simmer 2 minutes until thick.
  6. Slide omelette onto plate, glaze with sauce.

Editor tip. Don't beat the eggs into the starch; the layered texture of starch under egg is what makes the dish. Smaller oysters are sweeter and won't release water.

Common allergens: Egg, Mollusc, Soy.