所需食材
- 鲜牡蛎200g
- 地瓜粉（红薯淀粉）3汤匙
- 鸡蛋3个
- 葱花2汤匙
- 盐½茶匙；蘸料：甜辣酱或沙茶酱；食用油3汤匙
食材准备
- 鲜牡蛎洗净沥干，加盐拌匀
- 地瓜粉加水（约1:2）调成粉浆，加入葱花备用
- 鸡蛋打散
烹饪步骤
- 煎牡蛎：平底锅多油烧热，放入牡蛎煎1分钟至边缘略熟。
- 加粉浆：将地瓜粉浆淋在牡蛎上，摊成圆饼形，中小火煎至底面凝固金黄（约2分钟）。
- 加蛋：翻面后立刻将打散的蛋液淋在饼上，再翻面让蛋液接触锅底煎熟，蛋香与粉皮融合。
- 出锅：两面金黄、外脆内嫩即可出锅，配甜辣酱食用。
小贴士
- 地瓜粉是正宗闽台做法必须的，普通淀粉无法做出同样的糯脆口感
- 油要足，煎出来才香脆不黏锅
Ingredients
- 200g fresh oysters
- 3 tbsp sweet potato starch
- 3 eggs
- 2 tbsp green onion
- ½ tsp salt; Dipping sauce: sweet chili sauce or sha cha sauce; 3 tbsp oil
Preparation
- Rinse and drain oysters, season with salt.
- Mix sweet potato starch with water (1:2 ratio) to form a batter. Stir in green onion.
- Beat eggs separately.
Steps
- Fry oysters: Heat oil in a flat pan. Add oysters and fry 1 min until the edges begin to set.
- Add batter: Pour starch batter over the oysters, spreading into a round cake. Cook on medium-low until the underside is golden and set, ~2 min.
- Add egg: Flip, immediately pour beaten egg over the top. Flip again so the egg hits the hot pan. Cook until the egg is just set and fragrant.
- Serve: Both sides golden, outside crisp, inside yielding. Serve with sweet chili sauce.
Tips
- Sweet potato starch is non-negotiable — it creates the unique chewy-crisp texture that regular cornstarch cannot replicate
- Generous oil ensures crispness and prevents sticking
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