This Oa Chian, a Taiwanese oyster omelet, has a unique texture: chewy from the tapioca starch, savory from the eggs, and fresh from the oysters that burst in every bite. Drizzled with a thick sweet-and-sour night market-style sauce, this dish is a street food favorite that will make you long for the atmosphere of Taiwan. Perfect as a snack or a dinner side dish that's a little different from the usual."
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams fresh medium-sized oysters
- 3 chicken eggs
- 5 tbsp sago or tapioca starch
- 2 tbsp rice flour
- 150 ml cold water
- 100 grams bok choy or Chinese mustard greens, cut into 3 cm pieces
- 2 cloves garlic, minced
- 4 tbsp cooking oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp sweet soy sauce (kecap manis), for the sauce
- 3 tbsp tomato ketchup, for the sauce
- 1 tbsp granulated sugar, for the sauce
- 1 tsp rice vinegar, for the sauce
- 100 ml water, for the sauce
- 1 tsp cornstarch, dissolved in a little water, to thicken the sauce
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👩🍳 Instructions
- 1 Wash the oysters thoroughly, drain, then sprinkle with a little salt and let sit for 5 minutes to reduce the fishy smell. Rinse briefly and drain again.
- 2 Make the batter: combine the sago starch, rice flour, cold water, salt, and pepper. Stir until smooth with no lumps, then set aside.
- 3 Make the sauce: combine the sweet soy sauce, tomato ketchup, sugar, rice vinegar, and water in a small saucepan. Cook over low heat while stirring, add the dissolved cornstarch, and cook until thickened. Remove from heat and set aside.
- 4 Heat 2 tbsp of oil in a flat non-stick pan over medium heat. Sauté the minced garlic until fragrant.
- 5 Pour the batter into the pan and let it cook until half-done and starting to set on the bottom, about 1-2 minutes.
- 6 Arrange the oysters on top of the batter, then pour the beaten eggs evenly over them. Add the bok choy.
- 7 Add the remaining oil around the edges of the pan to help crisp up the bottom. Cook over medium-low heat until the bottom turns golden brown, about 3-4 minutes.
- 8 Carefully flip the omelet (you can cut it into 2 pieces to make flipping easier), and cook the other side until done and slightly crispy at the edges, about 3 more minutes.
- 9 Remove from the pan, transfer to a serving plate, and drizzle with the prepared sweet-and-sour sauce. Serve while warm.
💡 Tips
• Choose oysters that are still fresh and don't have a strong odor; if needed, soak them briefly in lime juice to remove any fishy smell.
• Use medium-low heat while cooking so the inside cooks through perfectly without burning the outside.
• A thinner batter will produce the more authentic chewy texture typical of real oa chian, so don't make it too thick.
• If you're not a fan of oysters, you can substitute small peeled shrimp for a variation.
📊 Nutrition Facts / serving
280
Calories (kcal)
14 g
Protein
18 g
Fat
18 g
Carbs
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