Fujian Hai Li Jian (海蛎煎)

Hai Li Jian is one of the most beloved street foods of coastal Fujian and Taiwan. Fat local oysters are folded into a batter of sweet potato starch and egg, then pan-fried in lard until the edges turn lacy and crisp while the centre remains soft and custardy. A tangy house sauce — sweet chilli or a garlic-ketchup blend — is drizzled over before serving.

Serves: 2

Ingredients

• 200g (7 oz) small fresh oysters, drained
• 3 eggs, lightly beaten
• 60g (2 oz / ½ cup) sweet potato starch
• 120 ml (½ cup) water
• 2 spring onions, finely sliced
• 100g (3½ oz) bean sprouts
• 2 tbsp (30 ml) lard or neutral oil
• Salt and white pepper to taste

For the sauce:

• 2 tbsp (30 ml) ketchup
• 1 tbsp (15 ml) sweet chilli sauce
• 1 tsp (5 ml) light soy sauce
• 1 tsp (5 ml) rice vinegar

Instructions

1. Whisk sweet potato starch with water until smooth. Season oysters lightly with salt and white pepper.
2. Stir together all sauce ingredients and set aside.
3. Heat a wide flat-bottomed wok or heavy skillet over high heat. Add lard and let it shimmer.
4. Add oysters and spread them out. Cook undisturbed for 1–2 minutes until they start to firm.
5. Pour the starch batter over the oysters in a thin, even layer. Let it set for 30 seconds.
6. Pour beaten eggs over the top. Scatter spring onions and bean sprouts across the surface.
7. Cook until the underside is golden and crisp, about 3–4 minutes, then flip carefully in sections. Cook the other side for 2 minutes until lightly browned.
8. Slide onto a plate, drizzle the sauce over the top and serve immediately.

Cook's Notes: Sweet potato starch gives the omelette its distinctive chewy, slightly gelatinous interior — cornstarch will not give the same result. Use the smallest, freshest oysters you can find. The dish is best eaten the moment it leaves the pan.