Snack · Pan-fried

O-a-jian (Oyster Omelet)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The crispy-chewy texture doesn't come from flour batter — it comes from sweet potato starch, which gives the omelet its gluey-crisp bite.

Fresh baby oysters are pan-fried with an egg and sweet-potato-starch batter until the edges crisp and the center stays soft, topped with a sweet-savory sauce.

Why it's made this way: Fujian's long coastline made oysters cheap and abundant, and the starch batter stretched a small amount of oyster meat into a filling dish.