Oyster omelette


  • 4 fresh oysters (small size)
  • 15 g of potato starch
  • 2 stalks of royal bok choy
  • 2 sprigs of minced garlic leaves (optional)
  • 90 g tapioca flour
  • 3 eggs
  • sunflower oil

  • seasoning

  • 1 tablespoon(s) of rice wine
  • 1 tablespoon(s) of sesame oil
  • a pinch of salt

  • a pinch of white pepper


  1. Open the oysters, discard the first juice. Clean them by placing them under a stream of cold water. Drain them in a colander then sprinkle lightly with potato starch to prevent oil from splashing during cooking.

  2. Coarsely slice the bok choy and finely chop the garlic leaves. In 25 cl of water, mix the flour, minced garlic leaves and seasoning. Place three eggs in a small bowl.

  3. Heat 1 tbsp in a pan. of oil over medium-high heat. Place the oysters and let them cook for 5 to 8 seconds. Stir the flour paste, pour it over the oysters. Reduce heat to medium, continue cooking for 2-3 minutes until the dough begins to become slightly transparent.

  4. Add the eggs to the half-cooked dough, gently break the yolks with a spatula. Pour a drizzle of oil around the omelette and cook for 1 minute.

  5. Add the bok choy to the center of the omelette and cook covered for 40 seconds.

  6. Flip the omelette using a flat plate.

  7. Pour another drizzle of oil around the edges and cook until the omelette is lightly browned. Serve hot with a warm earth-sea sauce.

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