Oyster Seafood

Ingredients

• 10-12 medium oysters, fresh or frozen
• 1 tbsp flour
• 2 tbsp potato starch
• 1/2 cup (120 ml) cold water
• 2 tsp fish sauce
• 2 tbsp oil, divided
• 4 eggs, beaten
• 2 green onion, chopped
• 4 tbsp chopped cilantro

Instruction

1. Clean the oysters by rinsing them, adding flour, and picking out any impurities or shell pieces. Rinse again to remove the starch and drain. Heat a pot of water to boil, Add oyster and parboil for 10 seconds and drain. Set aside.
2. Make the batter by combining potato starch with water and adding fish sauce. Set aside.
3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Pour half the beaten eggs and let it bubble.
4. Scramble the eggs gently and add half of the oysters, cook until the eggs are mostly done but the top surface is still slightly moist.
5. Stir the potato starch mixture again and pour half of it over the eggs, letting it run across the surface. Sprinkle green onion and cilantro on top.
6. Carefully flip the omelette using a spatula. If too big, divide into portions.
7. Cook on the second side until the eggs are set, for just a few seconds.
8. Invert the omelette onto a serving dish. Follow the same steps using the remaining ingredients to make a second batch of oyster omelette.
9. Garnish with more scallions and cilantro. Drizzle Sriracha sauce or tangy sambal sauce according to your preference. Serve hot, and enjoy!