Oyster Omelet (Hai Li Jian)
Local name: 海蛎煎
In short: Crisp-edged omelet of small oysters, eggs and sweet potato starch with scallions, served with a sweet and tangy chili dipping sauce. It takes about 25 min in total and makes 2 servings.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 410 kcal
Hai li jian is a seaside street food of Fujian and neighboring Taiwan. Small, plump oysters are pan-fried in a thin starchy batter that turns glossy and chewy, then eggs and greens are poured over and the omelet is crisped in plenty of oil. A sweet and tangy dipping sauce cuts through the richness. The texture is the point: crisp edges, soft egg and a slightly springy center.
Instructions
- Rinse the oysters gently in lightly salted water, drain and pat dry. Stir the starch into the water until smooth, then add the salt and pepper. Beat the eggs in a separate bowl.
- Mix the sauce ingredients in a small dish.
- Heat 1 tablespoon of the oil in a large nonstick pan over medium-high heat. Stir the starch mixture once more and pour it in. Scatter the oysters over the top.
- Cook for 1 to 2 minutes until the starch turns translucent and holds together. Scatter the scallions and greens on top, then pour the beaten eggs over everything.
- Cook for 2 minutes until the egg is mostly set. Drizzle 1 tablespoon of oil around the edge, flip the omelet in sections, and cook for 2 minutes more.
- Add the last tablespoon of oil and press lightly with a spatula until the edges are crisp and the oysters are fully cooked, firm and opaque. Cut into wedges and serve with the sauce.
Tips
- Buy shucked oysters from a reliable source and keep them cold until cooking. Do not serve the omelet with raw or undercooked oysters inside.
- Sweet potato starch gives the classic chewy texture. Tapioca starch is the nearest substitute, and cornstarch gives a softer result.
Questions and answers
Can I make oyster omelet with canned oysters?
Fresh or frozen-and-thawed oysters give the best texture. Canned smoked oysters are too strongly flavored, and plain canned oysters will turn rubbery.
Why is my omelet not crisp?
The pan was not hot enough or you used too little oil. Use a wide nonstick pan, add oil around the edge, and press the omelet down so the starch layer browns.
What is the sauce for an oyster omelet?
A sweet, mildly spicy sauce is typical, sometimes with a little vinegar and garlic. Sweet chili sauce is an easy substitute for the red sauce used at stalls.
How long does it take to make Oyster Omelet (Hai Li Jian)?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Oyster Omelet (Hai Li Jian)?
About 410 kcal per serving, with 14 g of protein, 30 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 30 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
