Ingredients
Equipment
Method
Prepare the Components:
- Drain the oysters well and toss them with the salt and rice wine. Whisk the sweet potato starch with its water until smooth.
- Beat the eggs in a separate bowl and slice the scallions, keeping a little green part aside for serving.
Cook the Omelettes:
- Heat half of the oil in a large skillet over medium-high heat. Add half of the oysters and cook for 1 minute.
- Whisk the starch slurry again and pour half around the oysters. Let it set for 30 seconds, then pour in half of the beaten eggs and scatter over half of the scallions.
- Cook until the edges are crisp-soft and the egg is mostly set, then fold the omelette gently. Repeat with the remaining ingredients.
Serve:
- Slide the omelette onto a plate, spoon over sweet chili sauce, and finish with the reserved scallions.
- Serve immediately while the starch edge is springy and the oysters are tender.
Nutrition
Notes
- Stir the starch slurry immediately before each pour because it settles quickly.
- Do not overcrowd the skillet; two smaller omelettes cook more evenly than one very thick one.