oyster omelette

Used other than figuratively or idiomatically: see oyster, omelette.

A Hokkien and Teochew oyster dish similar to an omelette or pancake, where oysters are pan-fried or deep-fried and caked in beaten (chicken or duck) eggs mixed with tapioca starch or sweet potato starch, spring onion, garlic chives, salt, pepper, etc, garnished with cilantro, originating from Southern Fujian and Chaoshan.