Taiwanese Oyster Omelet (Gluten-Free)

Ingredients

• 1 cup Fresh oysters
• 1/4 cup Tapioca starch
• 1 tbsp Sweet potato starch
• 1/2 cup Water
• 2 large Eggs
• 1 cup Choy sum (or spinach), chopped
• 2 tbsp Lard or vegetable oil
• 2 tbsp Sweet chili sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together the 1/4 cup tapioca starch, 1 tbsp sweet potato starch, and 1/2 cup water until the mixture is completely smooth and there are no lumps.
2. 2Heat 1 tbsp of lard or vegetable oil in a 25.4 cm non-stick skillet over medium heat, about 163°C.
3. 3Pour half of the smooth starch mixture into the hot skillet and cook for 1 minute without stirring, until the edges begin to look slightly translucent.
4. 4Arrange half of the 1 cup fresh oysters and half of the 1 cup chopped choy sum evenly over the partially cooked starch mixture in the skillet.
5. 5Crack the 2 large eggs into a small bowl and lightly beat them, then pour the beaten eggs evenly over the oysters and choy sum in the skillet. Cook for 3-5 minutes, until the egg is mostly set and the bottom of the omelet is golden brown and firm to the touch.
6. 6Carefully slide a spatula under the omelet and confidently flip it over. Cook the second side for an additional 1-2 minutes, until lightly golden.
7. 7Slide the finished omelet onto a plate and repeat steps 2-6 with the remaining 1 tbsp lard or vegetable oil, starch mixture, oysters, choy sum, and eggs to make the second omelet.
8. 8Serve each omelet immediately with 1 tbsp sweet chili sauce on the side for dipping.

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