Photograph of the finished Quanzhou oyster omelette

China · Bánh hàu trứng vịt lá hẹ Tuyền Châu

Quanzhou oyster omelette

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

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.9 lb
  • Photograph of Fresh duck eggs Fresh duck eggs 12
  • Photograph of Tapioca starch Tapioca starch 9.9 oz
  • Photograph of Garlic chives Garlic chives 8.5 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ¾ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Wash fresh oysters with diluted salt water and let them drain completely.
  2. 2 Mix tapioca starch with water to make a thin paste, then mix in the oysters and chopped chives.
  3. 3 Pour the paste into a pan of hot oil, spread it thinly, and let it sit for 2 minutes until the bottom crusts form.
  4. 4 Crack the duck egg onto the pancake and spread it evenly in the pan.
  5. 5 Using duck eggs instead of chicken eggs, the duck yolks give the cake a deeper yellow color and a richer flavor.
  6. 6 Flip the pancake once, fry for another 2 minutes, and serve with sweet chili sauce.

With an appliance

  • Air fryer 25 min

    Replace steps 3, 4, and 6: Pour the oyster sauce into the greased mold, add the duck egg, then air fry at 190 degrees for 10 minutes, flipping at the 6th minute. Serve immediately with sweet chili sauce to keep the edges crispy.

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