Change up your typical omelette with an oyster omelette, a marriage of oysters, chilies and green onions in a crispy batter.
The recipe today is all about oysters and their pretty interesting marriage with eggs. Oysters seem to be one of the things where you either love them or hate them. So for lovers of oysters, here’s something you can try.
The dish calls itself an omelette but the final product are roughly chopped up eggs mixed with oysters, garlic and chili, green onions and cilantro. What’s wonderful and different about this dish is the crispy base, made from prepping a mixture of cornstarch and water before pouring in the eggs.
If it takes awhile for the cornstarch base to brown, don’t despair, you’re not doing it wrong. At first it will appear glutinous but keep at it and the water will eventually evaporate and the leftover skin will brown.
You can buy fresh oysters for this or find canned oysters in grocery stores, near the tuna. I used cornstarch here but some recipes have used rice flour or tapioca flour. Let me know if you have any success with those!