My aunt is good at oyster sauce. Every time I eat at home, I don’t have to say much. My aunt knows that she wants to eat her own oyster sauce. This time, I copy my aunt’s method and add some chili sauce. The fried oyster sauce is golden yellow, crisp but not hard, juicy but not soft, fragrant but not greasy. The important thing is that it must be served with coriander leaves and dipped in fish sauce.


500g oysters
Three eggs
4 tbsp sweet potato flour
A handful of chives
1 teaspoon fish sauce
A handful of coriander
4 tbsp lard (refined)
1 teaspoon monosodium glutamate
2 teaspoons chili sauce
1 teaspoon salt


Step 1
Wash the oysters with clean water, put them into the sieve and drain

Step 2
Add salt, monosodium glutamate, sweet potato powder, beat in eggs, mix well, make all oysters into powder

Step 3
Mix well to form a paste state, no need to add water, using the fresh oyster with its own water

Step 4
Put in your favorite chili sauce and mix well

Step 5
Wash the green onion, and use the white part as well. Chop and add it to the fresh oyster paste. The added green onion tastes more delicious. You can also add chopped coriander in it

Step 6
First, heat the non stick pan with high heat to enough heat, so as to ensure that the oyster is crisp and non stick. Add lard, stir the fresh oyster paste and pour it into the pan

Step 7
If you want to turn the whole piece over, turn it over from the bottom of the oyster pan with two shovels. You can also cover the pan with a flat plate larger than the pan area. Turn the oyster pan over to the plate and slide it into the pan. However, it is troublesome and difficult to complete the whole piece, The simplest way is to use a spatula to cut off the oyster, then turn it over, and add a proper amount of lard around, and continue to fry

Step 8
Fry until crisp on both sides, showing cash yellow, Sheng into the plate

Step 9
Serve with coriander leaves and fish sauce