Oyster Omelette

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Oyster Omelette
Frozen oysters can be just as tasty if you know the method.
More Photo(s)
Close Up View of the Thawed Oysters
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Ingredient and Portion
1 packet of frozen large oysters
3 eggs (beaten)
3 tablespoons of sweet potato flour
1 tablespoon of corn flour
6 tablespoons of water
Half teaspoon of sea salt
2 tablespoons of cooking oil
1 tablespoon of Chinese Cooking Wine Hua Tiao Chiew
Half tablespoon of Superior Light Soya Sauce
Half teaspoon of XO Fish Sauce
1 tablespoon of minced garlic
Preparation of Chilli Sauce:

4 large red chillies
Half thumb size young ginger (sliced)
2 clove garlic
2 tablespoons of Apple Vinegar
1 tablespoon of hot water
Half teaspoon of coarse sugar

Blend the ingredients until you get a sauce like consistency and taste.
Beat the eggs then add in the flour mixture with salt and pepper to taste.
Heat a large non stick pan until very hot and add oil.
Pour in the batter and cook for about 15 seconds until batter if half set by adding the eggs.
When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan.
Add a little more oil and fry the minced garlic for a few seconds.
Mix the seasoning.
Add the oysters and cook long enough to heat through.
Garnish with cilantros and spring onions stalks (lengthwise).
Serve hot with the chilli sauce

How to give the oysters an amazing purity of flavor:
Remove frozen oysters from packaging.
Add half teaspoon of sea salt to a bowl of water and add in the oysters.
Leave it for about 10 minutes.
Then place in a fine mesh colander and rinse under tap water to wash away any fragments of shell.
Bring a small pot of water to boil, add the oysters and blanch for few seconds.
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