Photograph of the finished Oyster omelette Fujian

China · Bánh hàu bột khoai dẻo sốt tương ớt

Oyster omelette Fujian

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.3 lb
  • Photograph of Tapioca starch Tapioca starch 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Garlic chives Garlic chives 5.6 oz
  • Photograph of Chilli sauce Chilli sauce 3.5 oz
  • Photograph of Ketchup Ketchup 2.1 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Rice flour Rice flour 2.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Rinse the oysters in lightly salted water, then drain them thoroughly on paper towels.
  2. 2 Mix tapioca starch with rice flour and 120 ml of water to form a thin paste; tapioca starch gives the cake a translucent, chewy texture, while wheat flour gives it a fluffy texture.
  3. 3 Pour a thin layer of batter into a hot pan of oil, arrange the oysters on top, and let it sit for 90 seconds until the edges of the pancake are translucent.
  4. 4 Crack the egg onto the surface, spread it out, sprinkle with chopped scallions, then flip the pancake and fry for another 2 minutes.
  5. 5 Mix chili sauce with tomato sauce and sugar to make a sweet red sauce, then pour it over the bread.

With an appliance

  • Oven 31 min

    Step 4: After cracking and spreading the eggs, move the pan to the top rack of the 220°C oven for 4 minutes, rotating the pan after 2 minutes to set the egg surface and crisp the edges; there's no need to flip the entire pancake.

Start cooking