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Oyster Omelette

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Ingredients
  

  • 4 eggs
  • 6 Oysters or as many as you desire
  • 1 Tbsp Garlic minced
  • 2 Tbsp Oil
  • A handful Coriander sprigs
  • 2 Tbsp Fish or Light Soya Sauce
  • 1 Tbsp Rice wine

Starch Mixture

  • 2 Tbsp Tapioca Flour
  • 1 Tbsp Rice Flour
  • 150 ml Water

Chili Dip

  • 3 tablespoons White vinegar
  • 1/2 teaspoon Sugar
  • A pinch Salt
  • 7 cloves Garlic
  • 3 birdseye chilies

Instructions
 

Make chili dip

  • Put vinegar, sugar, salt, garlic and chilies together in a blender and blend until smooth.

Starch mixture

  • Mix the flours with water to form a thin batter.

Cook

  • Heat up a wok to high heat with a little oi, enough to coat pan onlyl.
  • Add the starch mixture and wait till it is set, and beat in the eggs.
  • Turn over and cook till brown.
  • Add in more oil to crisp the omelette and batter.
  • Break into pieces and create a hole in the middle for the remaining 1 Tbsp of oil, garlic and oysters.
  • Sprinkle fish sauce and rice wine, season with salt and pepper and add a bit of chili dip.
  • Finish off with coriander sprigs, and serve hot with chili dip.