Oyster Omelet

Name: Oyster Omelet
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 7 oz oysters (200g) (rinse oysters with a little salt and remove any shell pieces); 2 large eggs; 1 bunch baby bok choy (cut into pieces); Batter:; 1/2 cup sweet potato starch (66g) + 1 tablespoon cornstarch (10g); 3/4 cup cold water (200ml); 1/4 teaspoon salt (1.5g) + a pinch of white pepper

張艾倫 @cook_17643020

This oyster omelet tastes 90% like the ones you get at street vendors! I'm so happy with it! It's absolutely perfect with sweet chili sauce.

張艾倫 @cook_17643020

This oyster omelet tastes 90% like the ones you get at street vendors! I'm so happy with it! It's absolutely perfect with sweet chili sauce.

Saved

Ingredients

30 minutes

Serves 2 servings

7 ozoysters (200g) (rinse oysters with a little salt and remove any shell pieces)
2large eggs
1 bunchbaby bok choy (cut into pieces)
Batter:
1/2 cupsweet potato starch (66g) + 1 tablespoon cornstarch (10g)
3/4 cupcold water (200ml)
1/4 teaspoonsalt (1.5g) + a pinch of white pepper

Saved

Steps

30 minutes

1

In a bowl, mix the sweet potato starch and cornstarch with cold water until smooth. Add salt and white pepper, and mix well.
2

Heat 1 tablespoon oil in a nonstick skillet over medium-low heat.
3

Place the oysters in the center of the pan. Stir the batter before using, then pour in a suitable amount over the oysters.
4

Do not flip at first. When the batter starts to look translucent, crack one egg on top. Gently break up the egg with a spatula.
5

Add some chopped baby bok choy. Cook on low heat until the batter sets, then flip the omelet (use another plate to help if needed).
6

Cook until both sides are golden brown.
7

Serve with sweet chili sauce. If you have leftover batter, you can fry it up as sweet potato pancakes.