When I was little, oyster omelette was one of those dishes that always made its way to the table on special nights — maybe during festivals or when fresh oysters were in season at the market.
The sound of the batter sizzling in the pan, the smell of egg and green onion filling the kitchen — it was a small but happy moment that made everyone come running before it was even plated.
Now, living far from home, I still make this dish whenever I miss that familiar warmth. It’s simple, quick, and carries the taste of those family dinners from Hong Kong — crispy edges, soft center, and the comforting flavor of the sea.
Simple Pan-Fried Oyster Omelets
Ingredients
Stpes
Clean the oysters
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Rinse the oysters gently in lightly salted water, then drain well.
Chopped the green onion and make the batter
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Chopped the green onion.
Mix the sweet potato starch and water until smooth with no lumps.
Adjust water depending on preference — use a thinner batter for a crispier texture.
Season with salt and white pepper.
Combine
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Add the oysters and chopped green onion into the batter and mix gently.
Pan-fry the base
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Heat oil in a frying pan over medium heat. Pour in the batter and tilt the pan so it spreads evenly.
Cook until the bottom sets and turns slightly crisp.
Flip once golden
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When the bottom becomes golden brown, carefully flip with a spatula and cook the other side until done.
Add the egg
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Crack an egg into the pan, lightly spread it over the oysters so it forms a thin layer.
Let it cook until the egg turns golden and fragrant.
Final crisp
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Flip again briefly to crisp both sides evenly.
Serve hot
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Transfer to a plate and enjoy immediately with a touch of chili sauce or sweet soy dip.
Cooking Tips 烹飪技巧
- For a smoother texture, replace half of the sweet potato starch with rice flour
- For a stronger aroma, sear the oysters briefly before mixing them into the batter.
