DinnerSeafoodStreet Food

Teochew Oyster Omelette (Hao Jian)

A famous street food from Chaoshan and Taiwan. A crispy, chewy, gooey egg batter filled with plump, briny oysters and scallions, served with a tangy chili sauce.

By Kitchen Recipe Team
Teochew Oyster Omelette (Hao Jian)
Prep Time15 mins
Cook Time10 mins
Servings2
Difficultymedium

Why You'll Love This Teochew Oyster Omelette (Hao Jian)

This Teochew Oyster Omelette (Hao Jian) brings authentic Chinese flavors straight to your kitchen. Perfect for a Dinner when you want something satisfying, flavorful, and easy to make. People love this recipe because it combines simple ingredients to create something truly magical.

Teochew Oyster Omelette (Hao Jian)

Prep: 15 mins•Cook: 10 mins•Total: 25 mins•Yields: 2 Servings

Ingredients

Servings:2
  • 1 cup small freshly shucked oysters
  • 3 large eggs, lightly beaten
  • 3/4 cup sweet potato starch (crucial for the chewy texture)
  • 1/2 cup water
  • 1 cup garlic chives or scallions, chopped
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 4 tbsp pork lard or cooking oil
  • Dipping Sauce: Sriracha or garlic chili sauce mixed with a dash of vinegar

Equipment Needed

  • Large flat cast-iron pan or griddle

Instructions

1

Clean Oysters

Rinse the oysters gently in salted water to remove any grit or shell fragments. Drain very well.

2

Make Batter

In a bowl, mix the sweet potato starch with the water until smooth. It will be a thin, watery liquid. Season with salt and pepper.

3

Heat Pan

Heat a generous amount of lard or oil in a large flat pan over medium-high heat.

4

Pour Batter

Give the starch batter a good stir (it settles quickly) and pour it into the hot pan. It will spread out thin.

5

Add Oysters

While the batter is still wet, scatter the oysters and chopped garlic chives evenly over the top.

6

Let it Crisp

Let it fry undisturbed for 2-3 minutes until the bottom of the starch layer is crispy and translucent.

7

Add Eggs

Pour the lightly beaten eggs evenly over the top of the oysters and starch.

8

Fry the Egg

Let the egg set for 1 minute.

9

Flip

Carefully flip the entire omelet over. (It's okay if it breaks apart slightly; many street vendors deliberately scramble it).

10

Crisp the Other Side

Add a little more oil around the edges. Fry for another 2 minutes until the eggs are browned and the oysters are just cooked through (do not overcook the oysters).

11

Serve

Slide the omelet onto a plate.

12

Dip

Serve immediately while the edges are crispy and the center is gooey, accompanied by the tangy chili dipping sauce.

Nutrition Information

380
Calories
18g
Protein
40g
Carbs
16g
Fat
1g
Fiber

*Per serving. Nutritional values are estimates.

Expert Tips

  • • You MUST use sweet potato starch to get the authentic, translucent, sticky, chewy texture that contrasts with the crispy eggs. Cornstarch or flour will not work.
  • • Using rendered pork lard instead of vegetable oil elevates the flavor immensely.

Variations

  • • Taiwanese Style: Often served drenched in a thick, sweet, red chili-tomato gravy rather than just a dipping sauce.

Frequently Asked Questions

Q: Why is it gooey in the middle?

A: That is the intentional texture of the sweet potato starch. It should be crispy on the edges and soft, chewy, and slightly gooey in the center.

Kitchen Recipe Team

The Kitchen Recipe team shares delicious recipes, cooking guides, and food inspiration from around the world to help you create amazing meals at home.

Kitchen Recipe
Cook · Share · Enjoy

Kitchen Recipe Collection

Teochew Oyster Omelette (Hao Jian)

By Kitchen Recipe Team

A famous street food from Chaoshan and Taiwan. A crispy, chewy, gooey egg batter filled with plump, briny oysters and scallions, served with a tangy chili sauce.

Teochew Oyster Omelette (Hao Jian)
Prep
15 min
Cook
10 min
Total
25 min
Servings
2
Difficulty
medium
Cuisine
Chinese

Ingredients

Scaled for 2 servings

  • 1 cup small freshly shucked oysters
  • 3 large eggs, lightly beaten
  • 3/4 cup sweet potato starch (crucial for the chewy texture)
  • 1/2 cup water
  • 1 cup garlic chives or scallions, chopped
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 4 tbsp pork lard or cooking oil
  • Dipping Sauce: Sriracha or garlic chili sauce mixed with a dash of vinegar

Equipment

  • Large flat cast-iron pan or griddle

Instructions

Cooking Tips

  • You MUST use sweet potato starch to get the authentic, translucent, sticky, chewy texture that contrasts with the crispy eggs. Cornstarch or flour will not work.
  • Using rendered pork lard instead of vegetable oil elevates the flavor immensely.

Variations

  • Taiwanese Style: Often served drenched in a thick, sweet, red chili-tomato gravy rather than just a dipping sauce.

Nutrition Estimate

380 calories · 18g protein · 40g carbs · 16g fat · 1g fiber per serving

You May Also Like

Mala Spicy Crayfish (Xiao Long Xia)
Dinner

Mala Spicy Crayfish (Xiao Long Xia)

The ultimate late-night street food. Massive piles of bright red crayfish boiled and wok-tossed in an aggressively spicy, numbing, oily broth. Eating them requires getting your hands very messy.

60m mediumChinese
View Full Recipe
Squirrel Shaped Mandarin Fish (Songshu Guiyu)
Dinner

Squirrel Shaped Mandarin Fish (Songshu Guiyu)

A visually stunning Suzhou banquet dish. A whole fish is elaborately scored, deep-fried so the flesh puffs out like a squirrel's tail, and drenched in a vibrant sweet and sour sauce.

50m hardChinese
View Full Recipe
Cantonese Stir-fried Clams with Black Bean Sauce
Dinner

Cantonese Stir-fried Clams with Black Bean Sauce

A fast, incredibly savory seafood dish. Fresh clams wok-tossed in a pungent, salty, umami-rich fermented black bean and garlic sauce, finished with fresh scallions.

40m easyChinese
View Full Recipe