The name 'Or Suan' comes from 'Or' (蚵), meaning oyster, and 'Suan' (煎), meaning pan-fried. There are three main styles: The first is the original, chewy and gooey version, made mostly with tapioca starch. The eggs are lightly beaten and mixed in, resulting in a translucent, thick batter with streaks of egg throughout—a soft, slippery texture. The second style is thin and crispy on the outside but soft inside, using all-purpose flour (this is the street food version). Some vendors use duck eggs for extra crispiness and color. The third style is more like a pancake, with a thicker batter and eggs fully mixed in, resulting in a unified, pancake-like texture. This version is more popular in Teochew and Hong Kong than in Thailand. All three styles share a common origin: During the late Ming Dynasty, Zheng Chenggong's army retreated south to the Fujian coast, where food was scarce. Soldiers mixed whatever seafood they could find—oysters, shrimp, squid—with flour to stretch their rations. The type of flour varied depending on what was available. Sometimes eggs and simple vegetables were added, seasoned with just a bit of pepper, fish sauce, or salt. That's how this delicious dish was born. You can use shrimp or squid if you like—feel free to get creative! Today, we're making the thin and crispy version with a soft center.