Fujian oyster omelette

Fujian oyster omelette combines oysters with an egg-based mixture fried until crisp. Putian-born chef Li Wen Wu describes it as a familiar dish in restaurants and households in Fujian, and recalls his family also cooking oysters with garlic greens. His restaurant preparation gives the omelette a particularly crisp texture by using egg white without the yolk.^[1]

In Li’s version, whole shucked oysters are mixed carefully with green garlic, ginger, onion, chilli, Shaoxing wine, fish sauce and egg white. Cornstarch, sweet-potato starch, wheat flour and lard form another part of the coating. The mixture is fried in a pan or wok and broken into smaller pieces during cooking, allowing the surfaces to brown. This is his crisp fried variation, rather than a fixed formula for every Fujian oyster omelette.^[1]