O-a-tsian
(Oyster omelette)

Course	Breakfast, lunch, and dinner
Place of origin	Minnan region andChaoshan,China
Created by	Min Nan people (Hokkien andTeochew people)
Media: O-a-tsian (Oyster omelette)

Theoyster omelette oroyster cake^[a],^[1] also known aso-a-tsian (HokkienChinese:蚵仔煎;Pe̍h-ōe-jī:ô-á-chian),o-chien (HokkienChinese:蚵煎;Pe̍h-ōe-jī:ô-chian) ororh luak (Teochewtraditional Chinese:蠔烙;simplified Chinese:蚝烙;Peng'im:o⁵ luah⁴), is a dish ofSouthern Min (Hokkien andTeochew) origin that is renowned for its savory flavor in its nativeMinnan region andChaoshan, along withTaiwan and many parts of Southeast Asia, such asIndonesia,Philippines,Thailand,Malaysia orSingapore, due to the influence of the Hokkien and Teochew diaspora.

The dish consists of anomelette with a filling primarily composed of smallPacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency.^[2] Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.^{[citation needed]}

Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (蝦仁煎).^[3][4]

In differentChinese languages, the "oyster omelette" is known by various names in different Chinese geographical regions.

Oyster omelettes can be broadly classified into two categories, namely, Hokkien-style omelettes and Teochew-style omelettes. The former is popular inMinnan andTaiwan, while latter is the usual style seen inHong Kong andChaoshan areas.^[5][6][7] The two styles of oyster omelettes are also different in terms of key ingredients used.^[8] The former uses chicken eggs and a mixture of sweet potato flour, tapioca flour and/or cornstarch as the batter; the latter uses duck eggs and sweet potato flour^[5] The cooking processes are slightly different too, as the Hokkien ones are deep-fried, while Teochew-style ones are usually pan-fried.^[5]

In Thailand known ashoi thot (Thai:หอยทอด; lit: "fried shellfish"), it was adapted tomussel omelettes (hoi malaeng phu thot,Thai:หอยแมลงภู่ทอด), though the original oyster version (hot nang rom thot,Thai:หอยนางรมทอด) also popular but more expensive. In Bangkok, notable areas for oyster omelettes includeTalat Wang Lang nearSiriraj Hospital and Wang Lang (Siriraj) Pier inBangkok Noi where there are two restaurants,^[9][10]Yaowaratneighborhood, where there is oneMichelin-Bib Gourmand restaurant^[11][12] withCharoen Krung neighborhood inBang Rak, among others.^[13][14] In 2017, the World Street Food Congress announced that oyster omelette is one of the three most notablestreet foods among thestreet foods of Thailand.^[15]

• Night markets in Taiwan
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• Teochew cuisine
• Fujian cuisine
• Singaporean cuisine
• Taiwanese cuisine
• Chinese egg dishes
• Malaysian cuisine
• Thai cuisine
• Omelettes
• Oyster dishes

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