Oyster omelette

The oyster omelette, also known as o-a-tsian , o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as Philippines, Thailand, Malaysia or Singapore, due to the influence of the Hokkien and Teochew diaspora. The dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. 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).[failed verification]

Source: Wikipedia