厦门海蛎煎
A classic Xiamen street food featuring fresh oysters mixed with sweet potato starch and eggs, pan-fried until crispy and golden. Served with a tangy chili sauce, this dish captures the vibrant flavors of a Xiamen night market in summer.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
fresh shucked oysters
rinsed and drained
sweet potato starch
water
large eggs
beaten
green onions
finely chopped
salt
white pepper
vegetable oil
for frying
cilantro
for garnish
sweet chili sauce
or ketchup mixed with sriracha
In a bowl, whisk together sweet potato starch, water, salt, and white pepper until smooth. Add the drained oysters and green onions, gently mix to coat.
Heat vegetable oil in a non-stick skillet over medium-high heat. Pour the oyster-starch mixture into the pan, spreading evenly. Cook for 3-4 minutes until the bottom is golden and crispy.
Pour the beaten eggs evenly over the top of the cooking pancake. Cook for another 2-3 minutes until the eggs are set.
Carefully flip the omelette (or break into pieces if preferred) and cook the other side for 2 minutes until golden and crispy.
Slide onto a plate, garnish with cilantro, and serve immediately with sweet chili sauce.
Cooking Tips