Oyster Omelet (Kid-Friendly Version)

Name: Oyster Omelet (Kid-Friendly Version)
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 5.3 oz (150 grams) fresh oysters; 2 large eggs; 2 tablespoons tapioca starch (about 16 grams); 1 tablespoon cornstarch (about 8 grams); 1/8 teaspoon granulated sugar; 1 teaspoon oyster sauce; 1 teaspoon light soy sauce; 1 pinch ground black pepper; 5 tablespoons water (about 75 ml); 1 cup bean sprouts (about 100 grams); 1 scallion, thinly sliced; 2 cloves garlic, finely minced

Kritsadee Mu-ay Tongpailin @muayna

Oyster Omelet (Kid-Friendly Version)

Kritsadee Mu-ay Tongpailin @muayna

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Ingredients

20 minutes

Serves 2 servings

5.3 oz (150 grams)fresh oysters
2large eggs
2 tablespoonstapioca starch (about 16 grams)
1 tablespooncornstarch (about 8 grams)
1/8 teaspoongranulated sugar
1 teaspoonoyster sauce
1 teaspoonlight soy sauce
1 pinchground black pepper
5 tablespoonswater (about 75 ml)
1 cupbean sprouts (about 100 grams)
1scallion, thinly sliced
2 clovesgarlic, finely minced

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Steps

20 minutes

1

In a mixing bowl, combine the tapioca starch and cornstarch. Stir to mix. Add the sugar, oyster sauce, soy sauce, black pepper, and water. Mix until the starches are fully dissolved.
2

Add the oysters to the bowl with the starch mixture. Let them soak for about 5 minutes.
3

Heat a little oil in a skillet over medium heat. Add half of the minced garlic and sauté until fragrant. Add the bean sprouts and stir-fry until just cooked. Transfer to a plate and set aside.
4

In the same skillet, add a bit more oil. When hot, add the remaining garlic and sauté until fragrant. Add the eggs and scramble gently until just set.
5

Pour in the oyster and starch mixture. Stir quickly until the mixture thickens and becomes sticky. Add the sliced scallion and stir to combine. Transfer to a plate. Garnish with cilantro if desired. Serve with ketchup.
6

For a dipping sauce for adults, mix chili sauce and sweet chili chicken sauce in a 1:1 ratio.