Description
Change up your typical omelette with an oyster omelette, a marriage of oysters, chilies and green onions in a crispy batter.
Ingredients
Scale
- 3 tablespoons cornstarch
- 1 cup cold water
- 3 large eggs, beaten
- Salt and pepper to taste
- 1 cup raw oysters
- 1 teaspoon garlic, minced
- 2 dried chilies, chopped / 1 tablespoon Sriracha sauce
- 2 teaspoons oyster sauce
- 1 green onion, sliced
- 2 tablespoons cilantro, chopped
- 4 tablespoons oil, divided
- 1/2 lime, cut into wedges (optional)
Instructions
- Mix the cornstarch and water to make a cornstarch slurry
- Season the eggs with salt and pepper and set aside
- Over high heat, add 2 tablespoons of oil to pan and swirl to coat the base completely
- Pour in the cornstarch slurry and cook until it has formed into a crispy skin
- Pour the eggs over the crispy skin and allow the omelette to set before flipping to brown the other side, adding the remaining oil
- When the omelette is golden on both sides, use a spatula to chop it up into bite-sized chunks
- Add the oysters, garlic and oyster sauce and stir-fry for 30 seconds
- Add chilies, green onions and cilantro and stir to combine
- Dish and serve hot served with lime wedges and/or chili sauce