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oyster omelet with hai shan sauce

Taiwanese Oyster Omelet Recipe (O Ah Jian 蚵仔煎)

Taiwanese Oyster Omelet is one of the most popular dishes you can find here in the country of Taiwan. It is soft and tender with a meaty seafood taste that will absolutely have your tongue dancing around. And in this recipe, I will show you how to make this dish in the most authentic way possible.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer
Cuisine Chinese, Taiwanese
Servings 2
Calories 217 kcal

Ingredients
  

  • 4 Large Eggs
  • 8 Oysters
  • 1 to 2 Tablespoon Vegetable Oil
  • 1 Tablespoon Sweet Potato Starch
  • 1 small Head Baby Bok Choy (Shredded) Can be replaced with other mild-tasting leafy greens
  • 1 Scallion (chopped into small pieces)
  • Salt Just a pinch
  • Ground White Pepper Just a pinch
  • Hai Shan Sauce Optional

Instructions
 

  • First you need to prep your oysters. If they are already pre-shucked then you don't have to do anything. But if they are still in their shells, then you'll have to shuck the oysters to get the meat out. Place the oyster meat on a dish and set it aside.
  • On a chopping board you'll want to grab your baby bok choy and shred it into tiny pieces. Then set it aside.
    Then on the same chopping board, you'll want to grab your scallion and chop it into tiny pieces, then set it aside.
  • Grab a small bowl and crack 4 eggs into the bowl. Add a pinch of salt and ground white pepper for taste.
  • Now it's time to start cooking the omelet.

This Recipe makes 2 omelets, so use half of the ingredients per omelet.

  • Heat 1 tablespoon of the vegetable oil in a skillet over high heat.
  • Once the oil is hot enough, you'll want to add in half of your oysters into the skillet. Let the oysters cook until they appear slightly firm. This should take about 1 minute.
  • While your oyster is cooking, you'll want to grab a bowl and stir in cold water with the sweet potato starch. Make sure to mix it around.
    Then pour half of the sweet potato/cornstarch mixture into the pan over the oysters.
  • Let the sweet potato/cornstarch mixture bubble for a few seconds, and then take your egg mixture bowl and pour in half of the mixture into the same pan with the oysters.
    Let it bubble for a few seconds while making sure to scrape the running edges toward the center to form a nice round circle that is around 5 to 6 inches in diameter.
  • While the egg is cooking, place half the baby bok choy and scallions on top of the omelet.
  • Take a peak under the omelet with a spatula and see if the underside is lightly browned. Once the bottom is lightly browned, you'll want to flip the omelet over to cook on opposite side.
    Cook for a minute or so or until both sides are slightly brown.
  • Once both sides have turned slightly browned, you can remove the omelet from the skillet and put it on a plate with the vegetable side facing the top.
  • Repeat the entire cooking process again with the remaining half of the ingredients to make your second omelet.
  • Drizzle some hai shan sauce over the top and serve immediately.

Nutrition Facts

Nutrition Facts
Taiwanese Oyster Omelet Recipe (O Ah Jian 蚵仔煎)
Amount Per Serving
Calories 217 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 330mg110%
Sodium 131mg6%
Potassium 121mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 535IU11%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Taiwanese Oyster Omelet
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