O’ajian comes from Fujian province, where it is one of the traditional snacks. The name means “oyster omelet,” and was first made by people who lived along the coast.
O’ajian can be found throughout southern China. In the north, it is only served by Fujian and Taiwan-style restaurants or at certain temple fairs during Spring Festival.
- 50g chives
- 200g sea oyster
- 3 eggs
- 10g caraway
- 1 spoon ketchup
- 2 spoons Korean spicy sauce
- white sesame
- Clean, drain and mince the chives. Clean the sea oysters, remove any mud and mince. Clean and mince the caraway.
- Beat the three eggs and add the oysters and chives. Stir well.
- Make the sauce. Add Korean spicy sauce, ketchup and white sesame.
- Turn the stove to a small flame and heat a pan with some oil. Add the egg mixture and shake to spread evenly. When the bottom is golden, flip it.
- When the other side cooks, coat the omelet with the sauce mixture and caraway.