厦门海蛎煎
A classic Xiamen night market street food featuring fresh oysters mixed with sweet potato starch and eggs, pan-fried until crispy and served with a tangy chili sauce. This dish captures the vibrant coastal flavors of Fujian cuisine, perfect for a summer evening.
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 shucked oysters
rinsed and drained
sweet potato starch
water
cold
large eggs
beaten
green onions
chopped
salt
white pepper
vegetable oil
for frying
sweet chili sauce
for serving
In a bowl, mix sweet potato starch with cold water until smooth. Add salt and white pepper.
Gently fold the oysters into the starch mixture.
Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Pour in the oyster mixture, spreading evenly. Cook for 2-3 minutes until the bottom is golden and crisp.
Pour beaten eggs evenly over the oyster cake. Sprinkle with green onions. Cook for another 1-2 minutes until eggs are set.
Flip the omelette carefully and cook the other side for 1-2 minutes until golden.
Slide onto a plate, drizzle with sweet chili sauce, and serve hot.
Cooking Tips