Taiwanese Oyster Omelet (Gluten-Free)

Ingredients

• 1 cup Oysters
• 2 tbsp Tapioca Starch
• 1 tbsp Sweet Potato Starch
• 1/4 cup Water
• 3 Eggs
• 2 stalks Green Onions
• 1/2 cup Bean Sprouts
• 2 tbsp Vegetable Oil
• 2 tbsp Ketchup
• 1 tbsp Sweet Chili Sauce
• 1 tsp Gluten-Free Soy Sauce
• 1 tsp Cornstarch
• 2 tbsp Water (for sauce)

Instructions

1. 1In a bowl, combine tapioca starch, sweet potato starch, and water. Mix well.
2. 2In another bowl, whisk the eggs. Add chopped green onions and bean sprouts.
3. 3Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 4Pour in the starch mixture and spread it thinly. Cook for 1-2 minutes, until slightly set.
5. 5Add the oysters on top of the starch mixture. Cook for 2-3 minutes.
6. 6Pour the egg mixture over the oysters and starch. Cook for 3-5 minutes, until the eggs are set and the bottom is golden brown.
7. 7Flip the omelet and cook for another 2-3 minutes.
8. 8For the sauce, combine ketchup, sweet chili sauce, gluten-free soy sauce, cornstarch and water in a small saucepan. Cook over medium heat until thickened.
9. 9Serve hot with the sweet and tangy sauce.

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