Taiwanese Oyster Omelet Recipe (or Taiwanese Oyster Pancake)
Prep time
Cook time
Total time
This classic Taiwanese street dish is Taiwan's version of a seafood omelet pancake made with potato starch, eggs, and oysters. The recipe below makes two omelets. Multiply amounts accordingly
Recipe type: Appetizer
Cuisine: Taiwanese
Serves: 2 omelets
  • 6-8 small, raw oysters ( or 3-4 big ones, chopped into 1 inch pieces)
  • ½ cup potato starch
  • 1 cup water
  • ⅓ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic powder
  • 2 tsp vegetable oil (e.g., grapeseed oil)
  • 1 cup raw green leafy vegetable (e.g., Taiwanese A-choy, baby spinach, chrysanthemum leaves / tong hao)
  • 2 eggs
  • sweet chili sauce
  1. Rinse oysters in water and drain.
  2. Mix together potato starch, water, salt, white pepper, and garlic powder in a bowl and whisk together until well combined. Add oysters to batter.
  3. Add oil to wok set on high heat.
  4. Add half the batter to the wok allowing it to sizzle briefly (about 10 seconds). Lower the heat to medium and let set until the starch pancake is translucent (about 5 minutes). Optionally flip halfway through.
  5. Add half of the leafy greens.
  6. Break one egg into the wok, optionally spreading the yolk around. When the egg is set, flip the entire pancake around. Don't worry if it breaks (these are hard to flip!). Cook for another minute or so, and then remove from the wok.
  7. Add sweet chili sauce and freshly chopped cilantro as garnish.
  8. Serve!
Recipe by Tiny Urban Kitchen at https://tinyurbankitchen.com/taiwanese-oyster-omelet-recipe/