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Omelette with Preserved Radish Recipe

Omelette with Preserved Radish Recipe

Omelette with Preserved Radish Recipe

According to a Taiwanese legend, when the Dutch took control of Anping in Tainan City in the 17th century, the military leader, Zheng Cheng-gong (Koxinga) and his army fought the Dutch and defeated them. In anger, the Dutch army hid the food provisions, with the aim of starving Zheng’s army. Undeterred by this, Zheng’s army gathered oysters, mixed them with sweet potato starch and cooked them into dough-wrapped patties for food. This dish is now a popular snack throughout Taiwan.

Ingredients :

  • 4 Tbsp cooking oil
  • 20–25 oysters, shucked and rinsed in cold water
  • 4 stalks bok choy, cut into 2.5-cm (1-in) lengths
  • 4 large eggs
  • Sweet chilli sauce


  • 180 g (61/3 oz) sweet potato starch
  • 300 ml (10 fl oz / 11/4 cups) water
  • 60 g (21/4 oz) Chinese chives, finely chopped


  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp sesame oil
  • 1/4 tsp ground white pepper

Method :

  1. Mix the ingredients for the batter with the seasoning. The batter should be even without any lumps.
  2. Heat 2 Tbsp oil in a large frying pan over medium heat. Add 5–6 oysters and stir-fry for 20 seconds, then push the oysters to the side of the frying pan.
  3. Pour a ladleful of batter into the frying pan, keeping it to one side. When the batter turns translucent, arrange the oysters on the batter.
  4. Using another pan, heat 2 Tbsp oil over medium heat. Add the bok choy and stir-fry for 20 seconds, then place some of the bok choy over the oysters.
  5. Crack an egg into the frying pan, next to the batter. Using a spatula, break up the yolk.
  6. Flip the batter onto the egg and fry until the omelette is golden brown on both sides.
  7. Transfer to a plate. Repeat to make another 3 omelettes.
  8. Serve immediately with sweet chilli sauce.

Serves 4

Note: The bok choy can be substituted with other green leafy vegetables of choice.


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “Three-Cup Chicken Recipe”