Ingredient and Portion
Taiwanese Oyster Omelette Recipe 台式蚵仔煎食谱
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A quick and simple recipe for a decadent treat. This is done Taiwanese style with the signature red sauce poured over it. It's also much greener as the Taiwanese loves adding Tong Ho to their Oyster Omelette. Enjoy!
Simplified Version of sauce: / 酱汁的简单版
1 Tablespoon Ketchup / 1汤匙 茄汁
1 Tablespoon Chili Sauce / 1汤匙 辣椒酱
1 Tablespoon Rice vinegar / 1汤匙 米醋
1/2 Teaspoon Fish Sauce / 1/2茶匙 鱼露
Oyster Omelette / 蚵仔煎
1 egg / 1颗 鸡蛋
¼ teaspoon salt / 1/4茶匙 盐
Pinch ground white pepper / 一小把胡椒粉
2 Tablespoon Sweet Potato Starch / 2汤匙 番薯淀粉/地瓜粉
2 Tablespoon Tapioca Starch / 2汤匙 木薯淀粉
1/4 cup cold water / 1/4杯 冷水
1 tablespoon Lard / 1汤匙 猪油
1 Clove of Garlic, chopped / 1 瓣蒜米， 切碎
Handful of Raw oysters (I used about 10) / 蚵仔适量 （大概10粒）
1 stalk of Spring Onion, chopped / 1 小把青葱 ， 切段
1/4 Tong Ho, roughly torn or chopped / 1/4 茼蒿菜， 切段或是手撕
1 Tablespoon Ketchup / 1汤匙 茄汁
1 Tablespoon Chili Sauce / 1汤匙 辣椒酱
1 Tablespoon Rice vinegar / 1汤匙 米醋
1/2 Teaspoon Fish Sauce / 1/2茶匙 鱼露
Oyster Omelette / 蚵仔煎
1 egg / 1颗 鸡蛋
¼ teaspoon salt / 1/4茶匙 盐
Pinch ground white pepper / 一小把胡椒粉
2 Tablespoon Sweet Potato Starch / 2汤匙 番薯淀粉/地瓜粉
2 Tablespoon Tapioca Starch / 2汤匙 木薯淀粉
1/4 cup cold water / 1/4杯 冷水
1 tablespoon Lard / 1汤匙 猪油
1 Clove of Garlic, chopped / 1 瓣蒜米， 切碎
Handful of Raw oysters (I used about 10) / 蚵仔适量 （大概10粒）
1 stalk of Spring Onion, chopped / 1 小把青葱 ， 切段
1/4 Tong Ho, roughly torn or chopped / 1/4 茼蒿菜， 切段或是手撕
Method
For the sauce, mix everything together well and set aside.
酱汁方面，将所有调味料调配一起，备用。
Mix Sweet Potato Starch and Tapioca Starch with water and set aside.
把地瓜粉和木薯淀粉放入水一起搅拌，备用。
Heat the oil (Lard for best result) in pan over medium high heat. Add the garlic and cook until aromatic, then add all the oysters and cook for about 30 seconds. Add the starch slurry, then crack an egg in. Break up the yolk slightly with the spatula. Place the Tong Ho and Spring onion on top and let it cook for about a minute.
预热平底锅 （放入猪油会更美味）放入油。加入蒜头炒至香，然后加入所有的蚵仔，炒大概30秒。然后慢慢拌入已经调好的淀粉水，打入鸡蛋，把蛋黄与蛋白搅拌。放入茼蒿菜和洋葱，不用在搅拌，让在锅里煮大概1分钟。
Loose the side of the omelette to ensure smooth flipping process. I recommend using 2 spatulas for this. Once flipped over, cook for another minute or until the egg is set. Pour over the sauce and serve immediately.
用两个来锅铲翻这蚝煎，效果会更好。翻开后煎大概1分钟或蛋熟就可以上碟了。吃前可配上酱汁。
酱汁方面，将所有调味料调配一起，备用。
Mix Sweet Potato Starch and Tapioca Starch with water and set aside.
把地瓜粉和木薯淀粉放入水一起搅拌，备用。
Heat the oil (Lard for best result) in pan over medium high heat. Add the garlic and cook until aromatic, then add all the oysters and cook for about 30 seconds. Add the starch slurry, then crack an egg in. Break up the yolk slightly with the spatula. Place the Tong Ho and Spring onion on top and let it cook for about a minute.
预热平底锅 （放入猪油会更美味）放入油。加入蒜头炒至香，然后加入所有的蚵仔，炒大概30秒。然后慢慢拌入已经调好的淀粉水，打入鸡蛋，把蛋黄与蛋白搅拌。放入茼蒿菜和洋葱，不用在搅拌，让在锅里煮大概1分钟。
Loose the side of the omelette to ensure smooth flipping process. I recommend using 2 spatulas for this. Once flipped over, cook for another minute or until the egg is set. Pour over the sauce and serve immediately.
用两个来锅铲翻这蚝煎，效果会更好。翻开后煎大概1分钟或蛋熟就可以上碟了。吃前可配上酱汁。
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