Oyster omelette recipes is easy - Thai food

 

INGREDIENTS: (SERVES FOUR)

16 oysters (180g)
2 tbsp ginger juice
¾ tsp of ground white pepper
60g sweet potato flour
20g rice flour
180ml water
1/3 tsp salt
20g garlic chives, chopped
3 eggs (55g each)
5 tbps cooking oil
3 tsp fish sauce
2 tsp sesame oil
1 garlic clove, chopped
1 stalk of Chinese celery, cut into 1cm lengths

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METHOD

1. Place the oysters in bowl. Add the ginger juice and ¼ teaspoon of ground white pepper. Mix well and leave it to marinate for 10 minutes.
2. In another bowl, place the sweet potato flour and rice flour. Add the water and mix well.
3. Season the batter with the 1/3 teaspoon of salt and ¼ teaspoon of ground white pepper.
4. Add the garlic chives and mix well. Set aside.
5. Crack two eggs into a bowl and beat. Set aside.
6. Add three tablespoons of oil to the frying pan over medium heat. Add the batter with garlic chives into the frying pan and let it cook for 30 seconds.
7. Pour in the beaten egg and use a frying slice to spread the egg over the batter. Add the fish sauce and remaining ¼ tsp of ground white pepper. Add the sesame oil. Use the frying slice to spread the seasoning around the egg. Cook for 45 seconds.
8. As the omelette begins to set, use a frying slice to cut it in half. Flip each half over.
9. Crack the last egg on top of the omelette and spread the egg over the omelette. Cook for 30 seconds and turn the halves over again.
10. Drizzle one tablespoon of oil around the sides of the pan. Fry for one minute until the omelette is slightly browned. Turn off the heat and remove the omelette from the pan and place on serving plate. Wipe the pan clean.
11. Over medium heat, add the remaining one tablespoon of oil to the pan and fry the chopped garlic. Add the oysters and fry for 45 seconds.
12. Turn off the heat and remove the oysters from the pan. Place them on top of the omelette. Garnish with Chinese celery and serve immediately.

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