📝 About This Recipe
Hailing from the coastal province of Fujian, this iconic dish is a masterclass in contrasting textures, blending plump, briny oysters with a signature 'gooey-crisp' sweet potato starch batter. Often found in bustling night markets, it represents the soul of Min cuisine with its perfect balance of savory seafood and a tangy, spicy dipping sauce. This recipe captures that authentic street-food magic, delivering a golden-brown crust and a melt-in-your-mouth interior that is truly addictive.
🥗 Ingredients
The Oysters
- 200 grams Fresh Shucked Oysters (small to medium sized are best; drained and patted dry)
- 1 tablespoon Sweet Potato Starch (for coating the oysters to retain moisture)
The Signature Batter
- 1/2 cup Sweet Potato Starch (essential for the chewy 'Q' texture)
- 2 tablespoons Rice Flour (helps achieve a crispier edge)
- 1 cup Water (cold water)
- 1/4 teaspoon Ground White Pepper
- 1/4 teaspoon Salt
The Omelet Base
- 3 Large Eggs (lightly beaten)
- 2 stalks Garlic Sprouts or Scallions (finely chopped)
- 1 handful Garland Chrysanthemum (Tong Ho) (or baby bok choy/lettuce as a substitute)
- 3-4 tablespoons Lard or Neutral Oil (lard provides the most authentic flavor)
The Sweet & Spicy Sauce
- 3 tablespoons Tomato Ketchup
- 2 tablespoons Sweet Chili Sauce (Thai style or local Fujian brand)
- 1 teaspoon Miso Paste (adds a deep savory umami)
- 1 tablespoon Sugar
- 1/2 cup Water
- 1 teaspoon Cornstarch Slurry (mixed with 1 tablespoon water)
👨🍳 Instructions
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1
Prepare the sauce first: In a small saucepan, combine ketchup, sweet chili sauce, miso, sugar, and water. Bring to a gentle simmer over medium heat, whisking until the miso is fully dissolved.
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2
Once the sauce is simmering, whisk in the cornstarch slurry. Continue to cook for 1 minute until thickened and glossy. Set aside to cool slightly.
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3
Rinse the oysters gently in cold salted water to remove any shell fragments. Drain thoroughly and pat dry with paper towels. Toss them gently with 1 tablespoon of sweet potato starch.
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4
In a medium bowl, whisk together the 1/2 cup sweet potato starch, rice flour, 1 cup water, salt, and white pepper. Ensure there are no lumps; the consistency should be thin and milky.
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5
Heat a large flat-bottomed non-stick skillet or a traditional cast iron griddle over medium-high heat. Add 2 tablespoons of oil or lard, swirling to coat the entire surface.
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6
Place the starch-coated oysters in the pan. Sear them for about 45-60 seconds until they just begin to plump up and release their juices.
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7
Give your starch batter a quick stir (starch settles quickly!) and pour about half of it directly over the oysters. It will sizzle and begin to turn translucent and gelatinous.
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8
Sprinkle the chopped garlic sprouts or scallions over the batter. Let it cook undisturbed for 1 minute to develop a crispy bottom.
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9
Pour the beaten eggs over the starch layer, spreading them out toward the edges of the pan. The egg will bind the starch and oysters together.
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10
Place the Garland Chrysanthemum or greens on one side of the omelet. Add another tablespoon of oil around the edges of the pan to ensure maximum crispiness.
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11
Once the eggs are mostly set and the edges are golden-brown, use a large spatula to carefully flip the omelet in sections, or as one whole piece if you are feeling brave. Fold the greens inside.
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12
Press down slightly with the spatula and cook for another 1-2 minutes until the greens are wilted and the egg is fully cooked and slightly charred in spots.
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13
Slide the omelet onto a serving plate. Generously drizzle the prepared sweet and spicy sauce over the top while it is piping hot.
💡 Chef's Tips
Do not skip the Sweet Potato Starch; cornstarch will not yield the same chewy 'Q' texture essential to this dish. Ensure your pan is very hot before adding the batter to get those coveted lacy, crispy edges. If you can't find Garland Chrysanthemum (Tong Ho), use romaine lettuce or baby bok choy for a similar refreshing crunch. Always stir your starch batter immediately before pouring into the pan as it separates within seconds. Use lard instead of vegetable oil for a deeper, more traditional street-food flavor profile.
🍽️ Serving Suggestions
Serve immediately while the edges are still crispy and the center is gooey. Pair with a cold glass of Tsingtao beer or a light Oolong tea to cut through the richness. Add a side of pickled radishes to provide a bright, acidic contrast to the savory omelet. A dash of extra white pepper on top just before serving enhances the seafood aroma. Serve as part of a larger Min-style feast alongside stir-fried rice vermicelli.