蚵仔煎

Name: 蚵仔煎
Total time: 35 min
Yield: 2
Cuisine: Taiwanese (Hokkien)
Ingredients: 160 g Small shucked oysters; 60 g Sweet potato starch; 15 g Potato or tapioca starch; 180 ml Water; 0.5 tsp Salt; 2 Eggs; 80 g Chrysanthemum greens (茼蒿) or lettuce; 3 tbsp Lard or neutral oil; 3 tbsp Tomato ketchup; 2 tbsp Sweet chilli sauce; 1 tbsp Miso or sweet bean paste; 1 tbsp Sugar; 120 ml Water, for the sauce; 1 tsp Cornflour slurry

夜市鐵板上的經典：小蚵仔和蛋裹在稀稀的地瓜粉漿裡煎到邊緣焦脆、中間濃稠，再淋上一層甜鹹的粉紅醬汁。

来源

食谱提供 Taiwanese night market stalls · 🏺 传统 · 夜市攤販的手藝 — 天黑之後餵飽整座城市的街頭廚房

台灣夜市 · 閩南傳統 — A traditional dish shared across the Hokkien and Teochew diaspora, with no single creator to credit. The reference confirms the name 蚵仔煎 (o-a-tsian in Hokkien), an origin in the Minnan region and Chaoshan with particular popularity in Taiwan and Southeast Asia, sweet potato starch as the starch that gives the chewy texture, small oysters and eggs as the core, pork lard for frying, and a sauce poured over the top. It does not specify the exact ketchup-and-miso sauce formula used here — that is this book's own working version of the pink stall sauce, and is presented as such. Quantities are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Bao Bei Spice N' Pans Kelly Home Chef

⏱ 35 分钟🍽 2 人份🔥 430 大卡🇹🇼 台湾🌶️

无乳制品

步骤

Make the sauce first: warm the ketchup, sweet chilli, miso, sugar and water in a small pan, stir in the slurry, and simmer 2 minutes until it coats a spoon. Set it aside.
Whisk both starches, the water and salt into a thin, lump-free batter. Rinse the oysters gently and drain them thoroughly on paper.
💡 Wet oysters will thin the batter on the pan and it will never set. Pat them properly dry.
Get a non-stick pan or flat griddle properly hot, add half the lard, and scatter in half the oysters. Leave them 30 seconds — just long enough to catch a little colour.
Stir the batter again and pour half of it over the oysters in a rough 18 cm circle. Within a minute the edges will turn from milky white to translucent grey — that is the starch cooking.
💡 Do not touch it, do not tidy the edges. Every poke breaks the sheet before it has set.
Crack an egg onto the middle, break the yolk with the back of a spatula and smear it out across the surface. Pile the greens over the top and press them lightly in.
When the underside is set and lacy at the rim — about 2 minutes — flip it in one committed motion and give it 90 seconds on the greens side. Slide it onto a plate, greens down, and flood it with the sauce.
💡 If flipping frightens you, cut it in half in the pan and turn each half. Nobody at the table will know once the sauce is on.

💡 小贴士

Gluey in the middle is correct. If it comes out uniformly crisp you used too little starch or too much heat — the contrast between crisp rim and stretchy centre is the dish.
The same batter and sauce make 蝦仁煎 with peeled shrimp, or a plain 蛋煎 with just egg — both are on the same stall's board.
The dish is shared across the Hokkien and Teochew diaspora, so you will meet it in Xiamen, Penang and Singapore too. The Taiwanese marker is the pink sauce and the chrysanthemum greens.