Oyster Omelette

🔥 Prep

• Rinse the 150 g oysters under cold water, pat dry with paper towels, and set aside.
• Crack the 3 pcs eggs into a bowl, add 1 tsp fish sauce, and whisk until well combined.
• Measure 2 tbsp potato starch and mix with 2 tbsp cold water to form a smooth slurry.
• Roughly chop 10 g cilantro and keep ready for garnish.
• Have 2 tbsp oil measured and ready for the pan.

🔥 Cook

• 1. Heat a non‑stick skillet over medium‑high heat and add the 2 tbsp oil; let it heat for 30 seconds until shimmering.
• 2. Pour the potato‑starch slurry into the pan, tilting to spread a thin, even layer; cook for 2 minutes until the edges begin to crisp and turn lightly golden.
• 3. Add the 150 g oysters to the starch base, spreading them out; stir‑fry for 1 minute until they start to curl at the edges.
• 4. Pour the whisked egg mixture over the oysters and starch, swirling the pan to coat evenly; let it set undisturbed for 1 minute.
• 5. Gently lift the edges with a spatula to check doneness; when the egg is mostly set but still slightly soft on top, sprinkle the chopped cilantro over the surface.
• 6. Continue cooking for another 30 seconds to allow the cilantro to wilt, then fold the omelette in half or slide it whole onto a plate.

🔥 Serve

• Transfer the oyster omelette to a warm serving plate while still hot.
• Garnish with an extra sprinkle of cilantro and a wedge of lime for brightness.
• Serve immediately with a side of sweet chili sauce or sambal for dipping.
• Enjoy as a main dish accompanied by steamed jasmine rice or a simple cucumber salad.