The Fujian Oyster Pancake (海蛎煎), also known as “Oyster Omelette,” is a classic traditional snack popular in coastal cities of Fujian, Taiwan, and the Chaoshan region. The versions from Xiamen and Quanzhou are particularly renowned.
The origins of this dish are often linked to a historical event involving the famous Chinese military leader Zheng Chenggong. In 1661, during his campaign to reclaim Taiwan from Dutch forces, Zheng’s troops were running low on supplies. They resourcefully used local oysters (called “kezi” or sea oysters) and mixed them with sweet potato flour to create a pancake. This makeshift recipe became widely loved and passed down through generations, evolving into a famous dish across various regions. The oyster pancake is also considered a symbol of the resourcefulness and hardship endured by earlier generations in times of scarcity.
Preparation Process
While making the Fujian Oyster Pancake may seem simple, it requires fresh ingredients and precise control of heat. Here are the main steps:
- Prepare Ingredients: The main ingredient is fresh oysters, complemented by eggs, sweet potato flour (or regular flour), chopped scallions, and garlic. The oysters should be thoroughly cleaned to remove sand and impurities, and the sweet potato flour should be fine and sticky.
- Mix the Batter: Combine the oysters, sweet potato flour, eggs, scallions, and garlic with water or broth, mixing to form a batter. The consistency should be just right—not too runny nor too thick.
- Pan-Fry: Heat oil in a flat pan and pour in the batter. Cook over medium-low heat until one side turns golden and crispy, then flip to cook the other side. The pan should be shaken occasionally to prevent sticking, and the heat adjusted to ensure even cooking.
- Serve: Once both sides are crispy and golden, remove the pancake from the pan and serve. It can be enjoyed with garlic sauce, satay sauce, or sweet chili sauce based on personal preference.
Flavor Profile
Fujian Oyster Pancake is known for its golden crispy exterior and tender interior, with a rich aroma and savory taste. The fresh oysters blend perfectly with the soft, sticky sweet potato flour, creating a unique texture. The addition of scallions and garlic enhances the dish’s fragrance and adds depth to its flavor. When paired with garlic sauce or satay sauce, it becomes a mouthwatering experience, leaving a lasting impression on your taste buds.
