Oyster Omelette

Ingredients

• •1/2 cup sweet potato starch
• •1/2 cup water
• •10 oz small shucked oysters
• •3 eggs
• •1 cup baby bok choy or spinach, roughly chopped
• •3 tbsp vegetable oil, divided
• •3 tbsp ketchup
• •1 tbsp soy sauce
• •1 tbsp sugar
• •1 tsp cornstarch mixed with 2 tbsp water

Steps

1. 1.Whisk the sweet potato starch with the water until fully smooth, with no lumps, to make the starch slurry.
2. 2.Pat the oysters dry and season lightly.
3. 3.For the sauce, combine the ketchup, soy sauce, sugar, and a splash of water in a small pan; bring to a simmer, stir in the cornstarch slurry, and cook until thickened and glossy; set aside.
4. 4.Heat 2 tbsp oil in a flat non-stick pan or griddle over medium-high heat, then pour in the starch slurry, swirling to spread it into an even layer.
5. 5.Once the starch layer starts to turn translucent at the edges, scatter the oysters and bok choy evenly over it.
6. 6.Crack the eggs directly over the top and gently spread the yolks with a spatula without fully scrambling, letting everything set together.
7. 7.Once the bottom is golden and crisp, carefully flip the whole omelette (in sections if needed) and cook the other side until the starch layer turns fully translucent and slightly gooey, with crisp edges.
8. 8.Slide onto a plate and drizzle generously with the sweet-savory sauce before serving hot.