Entree: China – Taiwanese Chinese – 蚵仔煎 ➤ Kēzǎi jiān (Pan-fried starch-thickened omelette with fresh oysters served with a savory-sweet sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 7 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) fresh shucked oysters
- 4 large eggs (approx. 7 oz (200 g) total)
- 2 tbsp (16 g) sweet potato starch
- 3 tbsp (45 ml) water, plus extra for mixing starch
- 2 tbsp (30 ml) vegetable oil or lard
- 1 clove garlic, minced
- 2 tbsp (30 ml) finely chopped scallion (green part only)
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 tsp (0.5 g) white pepper
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) light soy sauce (for finishing, optional)
Sauce
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tsp (2.5 g) cornstarch mixed with 1 tbsp (15 ml) water to make a slurry

Show original ingredient measurements

- 8 oz (225 g) fresh shucked oysters
- 4 large eggs (approx. 200 g total)
- 2 tbsp (16 g) sweet potato starch
- 3 tbsp (45 ml) water, plus extra for mixing starch
- 2 tbsp (30 ml) vegetable oil or lard
- 1 clove garlic, minced
- 2 tbsp (30 ml) finely chopped scallion (green part only)
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 tsp (0.5 g) white pepper
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) light soy sauce (for finishing, optional)
Sauce
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tsp (2.5 g) cornstarch mixed with 1 tbsp (15 ml) water to make a slurry

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the starch-egg mixture: dissolve 2 tbsp (30 ml) sweet potato starch in 3 tbsp (45 ml) water until smooth. Beat the 4 eggs lightly in a bowl and set aside. Combine the starch mixture with the beaten eggs just before cooking.
2. Make the sauce: in a small saucepan, combine ketchup, rice vinegar, soy sauce, sugar and 1/2 cup (120 ml) water. Bring to a simmer over medium heat, then whisk in the cornstarch slurry and cook until thickened, about 1 minute. Keep warm and set aside.
3. Heat a 10–12 inch (25–30 cm) nonstick skillet or well-seasoned pan over medium-high heat. Add 2 tbsp (30 ml) oil and swirl to coat. Add minced garlic and briefly sauté until fragrant, about 10 seconds.
4. Add the oysters and quickly stir-fry for 30–45 seconds until they begin to firm; season lightly with 1/4 tsp (1.25 ml) white pepper and 1/4 tsp (1.25 ml) salt.
5. Pour the starch-egg mixture over the oysters, shaking the pan so the mixture spreads evenly. Reduce heat to medium and let cook undisturbed until the edges set and the bottom is golden and slightly crisp, 2–3 minutes.
6. When the top is nearly set but still slightly glossy, drizzle 1 tbsp (15 ml) soy sauce (optional) and scatter chopped scallions and cilantro over the surface. Use a spatula to fold or flip the omelette in half or turn over in sections to cook the other side for 30–60 seconds for a slightly crispy exterior and tender interior.
7. Transfer the omelette to a plate and spoon the warm sauce over the top or serve the sauce on the side. Serve immediately with steamed rice or as part of a night-market style meal.

1. Prepare the starch-egg mixture: dissolve 2 tbsp sweet potato starch in 3 tbsp water until smooth. Beat the 4 eggs lightly in a bowl and set aside. Combine the starch mixture with the beaten eggs just before cooking.
2. Make the sauce: in a small saucepan, combine ketchup, rice vinegar, soy sauce, sugar and 1/2 cup water. Bring to a simmer over medium heat, then whisk in the cornstarch slurry and cook until thickened, about 1 minute. Keep warm and set aside.
3. Heat a 10–12 inch (25–30 cm) nonstick skillet or well-seasoned pan over medium-high heat. Add 2 tbsp oil and swirl to coat. Add minced garlic and briefly sauté until fragrant, about 10 seconds.
4. Add the oysters and quickly stir-fry for 30–45 seconds until they begin to firm; season lightly with 1/4 tsp white pepper and 1/4 tsp salt.
5. Pour the starch-egg mixture over the oysters, shaking the pan so the mixture spreads evenly. Reduce heat to medium and let cook undisturbed until the edges set and the bottom is golden and slightly crisp, 2–3 minutes.
6. When the top is nearly set but still slightly glossy, drizzle 1 tbsp soy sauce (optional) and scatter chopped scallions and cilantro over the surface. Use a spatula to fold or flip the omelette in half or turn over in sections to cook the other side for 30–60 seconds for a slightly crispy exterior and tender interior.
7. Transfer the omelette to a plate and spoon the warm sauce over the top or serve the sauce on the side. Serve immediately with steamed rice or as part of a night-market style meal.