Oyster omelette

Oar Jien is a which originated in and . It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan .

The dish consists of an omelette with a filling primarily composed of small oysters. Starch is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.

In Hong Kong, the dish is traditionally made from oysters that are found in drainages near areas of the new airport and some areas of New Territories, but they taste the same as other varieties of oysters. 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.

Names

In the Chinese language, "oyster omelette" is known by various names in different geographical areas.

Ingredients

Each oyster omelette consists of very few ingredients. Though the recipe varies from vendor to vendor, in general an omelette contains.
*
*Shucked Oysters
*Chopped Spring onion
*Garland chrysanthemum is considered quintessential, but chopped chinese cabbage is usually substituted
*Potato starch
*Water