Taiwanese Oyster Omelet with Sweet Red Sauce

What you need

• 150 g (5 oz) shucked small oysters
• 1/4 tsp salt
• 40 g (1/3 cup) potato starch, 30 g for the batter, the rest for the sauce
• 120 ml (1/2 cup) water
• 3 large eggs
• 1/4 tsp white pepper
• 2 stalks scallions, thinly sliced
• 60 g (2 oz) bean sprouts
• 1 handful baby bok choy leaves, roughly torn
• 3 tbsp vegetable oil
• 2 tbsp ketchup
• 1 tbsp sweet chili sauce
• 1 tsp light soy sauce
• 1 tsp sugar

Method

Restated from the original video

1. 1

   Swish the oysters gently in a bowl of cold water with the salt. Drain and pat dry.

2. 2

   Whisk 30 g of the starch with 80 ml of the water until smooth to make the batter.

3. 3

   For the sauce, combine the ketchup, sweet chili sauce, soy sauce, sugar and 40 ml water in a small pot. Stir the remaining starch into 1 tbsp cold water and add it. Simmer, stirring, until glossy and thick, about 1 min. Set aside.

4. 4

   Beat the eggs with the white pepper and half of the scallions.

5. 5

   Heat 1 tbsp of the oil in a large nonstick pan over medium-high heat. Add the oysters and cook until plump and the edges curl, about 1 min.

6. 6

   Add the bean sprouts and bok choy and toss for 20 seconds. Spread everything evenly.

7. 7

   Stir the batter again and pour it over the pan. Cook until it turns translucent and sets, 1-2 min.

8. 8

   Pour the eggs over the top and drizzle the remaining oil around the edge. Cook until the underside is golden and the egg is fully set, about 2 min.

9. 9

   Break the omelet into 2-3 large pieces and flip each one. Cook 1 min more.

10. 10

    Slide onto a plate, spoon the sauce over and scatter with the remaining scallions. Serve at once.

Imported from lesoeufs.ca. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.