Oyster omelette

Oyster omelette

The Real Food of China
Leanne Kitchen

Here’s the ultimate street snack — but ours, which is a simplified version, only modestly emulates the full glory of what’s cooked kerb-side in Xiamen. There they start by frying a slurry made from sweet potato flour, then magically incorporate eggs and oysters using some cooking sorcery. The results are a scorched, slightly crisp exterior and a bouncy interior studded with nuggets of juicy oysters.


Quantity Ingredient
12 small oysters, on the half shell
1 tablespoon sweet potato flour
4 large eggs, lightly beaten
2 teaspoons light soy sauce
1/2 teaspoon sugar
sea salt
freshly ground black pepper
2 tablespoons vegetable oil
1 spring onion, finely sliced


Quantity Ingredient
1 tablespoon hoisin sauce
1 tablespoon tomato sauce
2 teaspoons chilli sauce
1/2 teaspoon clear rice vinegar


  1. To make the sauce, put all the ingredients in a small bowl, add 2 tablespoons boiling water and stir to combine well. Add a little more water if the sauce is too thick — it should have a thick, pouring consistency.
  2. Drain the oysters well, reserving any liquid in the shells. Combine the sweet potato flour in a bowl with 2 tablespoons of the oyster liquid (or water) and stir until smooth. Add the eggs, soy sauce and sugar, season with sea salt and pepper and mix well.
  3. Heat the oil in a heavy-based, non-stick 17 cm frying pan over a high heat. When the oil starts to smoke, add the egg mixture, swirling the pan to evenly coat the base with the egg, and cook for 1 minute, then carefully lift up the edge of the omelette using a spatula, to allow the uncooked egg to run underneath. Cook for about 2 minutes, or until the base of the omelette is deep golden but still quite runny on the top. Scatter the oysters and spring onion over the top, then flip the omelette over and cook for 30–60 seconds, or until light golden and cooked through, but still a little soft and runny in the middle. Transfer to a plate, drizzle with the sauce and serve.
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