taiwanese oyster omelet pancake


The Taiwanese oyster omelet/pancake (蚵仔煎) can be made in one of two ways depending on how you like the texture.

You can mix the tapioca batter with the egg, which provides a denser omelet similar to a Thai omelet, or cook the egg first and then add the tapioca batter on top, which produces a mochi-like top layer.


Taiwanese oyster omelets are usually made with cabbage and bean sprouts, but I used purple cabbage because antioxidants and alfalfa sprouts because that’s what I had in the fridge. Whatever combination you go with is fine. If you’re all about texture and layers, the cabbage and sprouts provide a nice crunchy contrast to the soft omelet layer and the chewy mochi layer.

These are usually served with a sweet-tangy sauce made from sugar, soy sauce, ketchup and chili paste, but I’m down with good ol’ hot sauce.

Taiwanese Oyster Omelet Pancake
By: Moni Cee || Resting Hungry Face

1/4 cup tapioca flour
1/3 cup + 1 tablespoon water
2 tablespoons chopped chives or scallions
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1/2 teaspoon salt

1 3-ounce tin of oysters in oil or 1 3-ounce tin of oysters in water + 1-2 tablespoons oil
4 eggs, whisked
1/4 cup thinly sliced cabbage
1/4 cup bean sprouts

Hot sauce to serve

1. Mix the tapioca starch and water until smooth.
2. Add the chives or scallions, five-spice powder, white pepper and salt. Mix until smooth. Set aside.
3. In another bowl, whisk the eggs.
4. Heat the oil in the pan with the oysters. When they start sizzling, add the eggs and cook over medium heat.
5. With your spatula, push the edges of the egg down the sides of the pan and lift the omelet to let the raw eggs run under. Cook until the omelet is mostly set.
6. Sprinkle the cabbage and sprouts over the omelet and simmer for one minute covered.
7. Give the starch mixture a good stir and pour it over the eggs. Swirl the pan so that the mixture spreads evenly over the eggs and runs a little over the edges. Simmer over low heat until it’s semi-set, about 8-10 minutes. Shake the pan from time to time to make sure it’s not sticking.
8. Flip and cook for 2-3 more minutes. Remove from heat, flip, plate, sauce and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.