Taiwanese Oyster Omelet (Soy-Free)

Ingredients

• about 340 g Small oysters
• 2 tbsp Tapioca starch
• 4 tbsp Water
• 2 large Eggs
• 1 tbsp Sweet potato starch
• 1 tbsp Coconut aminos
• 2 tbsp Vegetable oil
• 1 cup Garland chrysanthemum (Tang-ho)

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

Instructions

1. 1Rinse the about 340 g small oysters thoroughly. In a small bowl, whisk together the 2 tbsp tapioca starch and 4 tbsp water until smooth.
2. 2In a separate bowl, whisk the 2 large eggs. Stir in the 1 tbsp sweet potato starch and 1 tbsp coconut aminos until well combined.
3. 3Heat 1 tbsp of the 2 tbsp vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, about 204.4°C (200°C).
4. 4Pour half of the egg mixture into the hot skillet. Immediately add half of the tapioca starch mixture and swirl the skillet to spread both into a thin, even layer. Cook for 2-3 minutes, until the edges look set and the bottom is lightly golden.
5. 5Arrange half of the about 340 g small oysters and half of the 1 cup garland chrysanthemum (Tang-ho) over the egg layer. Cook for another 2-3 minutes, or until the oysters are opaque and the egg is fully set. The bottom should be golden brown.
6. 6Carefully flip the omelet using a spatula. Cook the other side for 1 minute. Slide the finished omelet onto a plate.
7. 7Repeat steps 3 through 6 with the remaining 1 tbsp vegetable oil, egg mixture, tapioca starch mixture, oysters, and garland chrysanthemum to make the second omelet.
8. 8Serve the Taiwanese Oyster Omelets immediately.

Substitutions

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