Oyster Omelets 蚵仔煎

If you were to ask me to select a dish that best exemplifies Taiwan's unique fusion of Japanese and Chinese culinary influences, my answer would undoubtedly be the oyster omelet. Similar dishes like hao jian (蟑煎) and hai li jian (海蠣煎) can be found in Chinese communities across Southeast Asia and the southeastern coast of China. However, Taiwan's version of the oyster omelet stands out for its addition of sweet potato starch and the delectable Haishan sauce. This special sauce, crafted by combining Japanese miso, soy sauce, and ketchup, exemplifies the harmonious fusion of flavors that defines Taiwan's vibrant culinary landscape.

Excerpted from TASTE TAIWAN: Recipes from Taiwanese Home Kitchens by Chelsea Tsai, pages 126-127, by permission of CookInn Taiwan.

Oyster Omelets
蚵仔煎

Makes 4

Ingredients

For the Haishan Sauce

• 4 tsp (20g) ketchup
• 4 tsp (20g) miso paste
• 1 tbsp (15g) sugar
• 1/4 tsp (1g) salt, or to taste
• 1/2 tsp (2.5 ml) soy sauce
• 1 tsp (4g) potato starch)
• 1/2 cup (120 ml) cold water

Omelet Flurry

• 4/5 cup (120g), tapioca starch
• 1 cup (240 ml) cold water
• 1/2 tsp (2g) salt
• 1/2 tsp (2g) white pepper
• 2 tsp (10 ml) sesame oil

Oyster Omelet

• Cooking oil, for frying
• 10 ounces (300g) fresh oyster, un-shelled
• 4 baby book chow (120g), cut into 2-inch (5 cm) pieces
• 4 eggs

Instructions

Make Haishan Sauce

1. In a saucepan, combine all of the sauce ingredients with cold water. Stir well to ensure everything is mixed.
2. Place the saucepan over low heat and continue stirring until the sauce thickens. Be careful not to let it burn.
3. Once the sauce has reached the desired consistency, remove it from the heat and keep warm.

Prepare Omelet Slurry

1. In a large bowl, whisk together tapioca starch and cold water to create a slurry
2. Season the slurry with salt, white pepper and sesame oil. Set aside.

Make Oyster Omelet

1. Heat a frying pan over medium heat with cooking oil. Fry
1/4 cup of oysters until they are partially cooked.
2. Pour 1/3 cup (80ml) of the omelet slurry over the oysters in the pan. Continue frying until the slurry becomes transparent and the edges of the omelet turn crispy.
3. Crack an egg over the omelet and gently break the yolk, and then add a handful of baby bok choy on top. Flip the omelet over and continue frying until everything is cooked and fragrant.
4. Transfer the oyster omelet to a plate and drizzle Haishan sauce on top. Serve hot and enjoy!

Recipe by: Chelsea Tsai