Oyster omelette is a Chinese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold as a xiaochi in night markets).
The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste. Spicy or chili sauce mixed with lime juice is often added to provide an intense taste. Shrimp can sometimes be substituted in place of oysters; in this case, it will be called 蝦仁煎, or shrimp omelette.
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Oyster omelette, en.wikipedia.org