Oyster Pancake (蚵仔煎 / ô-á-chiān)

A pancake, but not one you'll find at IHOP. This savory delight is sure to perk up the taste buds.



  • 10 ounces raw oysters
  • 1 ounce chives, roughly chopped
  • 1/4 pound garland chrysanthemum (aka tónghāo), leaves-only
  • 1.5 cups sweet potato starch
  • 6 eggs
  • 2 cups water
  • Vegetable oil


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

The Incredible, Edible Egg(s)

1) Drain and slice each oysters into 3-4 pieces

2) Combine oysters, chives, potato starch, water, and seasoning. Mix well.


 3) Divide into six portions.


4) Heat oil in a non-stick skillet on medium-high until shimmering


5) Stir each portion before adding it the skillet. If it looks clear the starch has collected at the bottom of the bowl and it'll pour out clumpy. Spread out in an even layer.


6) Immediately add an egg to the top of the mixure, break the yolk, and gently mix it with the oyster layer

7) After one minute add a layer of greens


8) Once the bottom of the pancake solidifies carefully flip over and cook until done. About 2-3 more minutes.


9) Serve with a sweet and hot sauce


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