Taiwanese Oyster Omelet with Sweet Chili Sauce

Ingredients

• 12 shucked oysters, drained and patted dry
• 2 tablespoons sweet potato starch
• 1/3 cup water
• 3 large eggs, beaten
• 2 cups chopped baby bok choy or chrysanthemum greens
• 2 tablespoons neutral oil, divided
• 3 tablespoons sweet chili sauce
• 1 tablespoon ketchup
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 scallion, thinly sliced
• Steamed rice, to serve

Steps

1. Whisk the sweet potato starch and water in a small bowl until smooth. Stir the sweet chili sauce, ketchup, soy sauce, and vinegar together separately.
2. Heat 1 tablespoon oil in a wide nonstick skillet over medium-high heat. Add the oysters and cook for 1 minute until their edges curl.
3. Add the greens and cook just until wilted. Pour in the starch mixture and let it turn translucent for about 45 seconds.
4. Pour the beaten eggs over the skillet, drizzle in remaining oil around the edge, and cook for 2 minutes until the underside is crisp.
5. Fold gently or slide onto a plate; the center should remain tender while the oysters are fully cooked.
6. Spoon over the sweet chili sauce, scatter with scallion, and serve with rice.

Allergen note: Contains gluten, egg, soy and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.