Fresh oysters folded into egg and a starchy batter that crisps at the edges and stays chewy in the centre, topped with a sweet, thick red sauce. One of Taiwan's most iconic night-market dishes.
Mix the starch slurry
Whisk the sweet potato starch with the water in a bowl until fully smooth, with no lumps.
Make the sweet sauce
In a small pan, combine the ketchup, sugar, light soy sauce and cornstarch slurry, and simmer for two minutes, stirring, until thick and glossy, then set aside.
2 minSear the oysters
Heat one tablespoon of the oil in a flat pan or griddle over high heat until it shimmers, add the oysters, and sear for one minute per side, then push to one side.
2 minPour in the starch batter
Add the remaining oil to the pan, pour the starch slurry around the oysters, and let it cook undisturbed for one minute until it turns translucent and slightly set at the edges.
Add the egg and cabbage
Crack the eggs directly over the starch layer, scatter over the cabbage, and let it cook for one minute before gently folding everything together with a spatula.
1 minFinish cooking
Continue folding and pressing the omelette for two minutes until the egg is just set and the edges turn lightly crisp.
2 minServe
Slide the omelette onto a plate, drizzle generously with the sweet sauce, scatter over the spring onion, and serve immediately while hot.
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