Oyster omelette
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Oyster omelette is a Chinese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold in night markets).
The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.
Spicy or chili sauce mixed with lime juice is often added to provide an intense taste.
Shrimp can sometimes be substituted in place of oysters; in this case, it will be called 蝦仁煎, or shrimp omelette.
[edit] Names
In the Chinese language, "oyster omelette" is known by various names in different geographical areas.
| Chinese name | Pronunciations in different spoken variations | Geographical areas that use such a name |
|---|---|---|
| 蚵仔煎 | In Taiwanese: ô-á-chian In Hakka: add Hakka hao jien In Mandarin: kézǎi jiān |
Taiwan and part of Fujian |
| 蚝煎 | In Cantonese: ho4 dzin1 In Mandarin: háo jiān In Singapore Hokkien: o-chian |
Malaysia and Singapore |
| 牡蛎煎 | In Mandarin: mǔlì jiān | most areas of mainland China |
| 煎蠔餅 | In Cantonese: dzin1 ho4 beng2 In Teochiu: Oh Luah In Hakka: add Hakka hao jien biang In Mandarin: jiān háobǐng |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔仔餅 | In Cantonese: ho4 dzai2 beng2 In Teochiu: add Teochiu pronunciation here In Hakka: add Hakka hao zhai jien biang In Mandarin: háozǎi bǐng |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔仔煎 | In Cantonese: ho4 dzai2 dzin1 In Teochiu: oh-luak In Hakka: add Hakka pronunciation here In Mandarin: háozǎi jiān |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔烙 | in Chiu Chow Restaurants e.g. in the US |
[edit] External links
[edit] See also
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