Fujian Oyster Omelette

Ingredients

• 8 oz (225g) small fresh oysters, shucked
• 1/3 cup sweet potato starch (or cornstarch)
• 1/3 cup cold water
• 3 eggs
• 2 scallions, sliced
• 2 tbsp oil
• Salt and white pepper to taste
• Chili-garlic sauce, to serve

Before you cook

• Rinse the shucked oysters gently and pat them dry.
• Whisk the sweet potato starch with the cold water until smooth.
• Beat the eggs in a separate bowl.
• Slice the scallions.

Steps

1. Heat the oil in a wide nonstick or well-seasoned skillet over medium-high heat.
2. Pour the starch slurry into the hot oil in one layer.
3. Let it sizzle and turn translucent for about 1 minute, without stirring.
4. Scatter the oysters evenly over the starch layer.
5. Pour the beaten eggs over the oysters.
6. Season with a pinch of salt and white pepper.
7. Let the omelette cook undisturbed for 2 minutes until the edges turn golden and crisp.
8. Flip the omelette carefully and cook for 2 more minutes until fully set.
9. Scatter the scallions over the top.
10. Slide onto a plate and serve immediately with chili-garlic sauce.