Ingredients
- 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
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sunflower oil
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seasoning
- 1 tablespoon(s) of rice wine
- 1 tablespoon(s) of sesame oil
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a pinch of salt
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a pinch of white pepper
Preparation
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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.
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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.
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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.
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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.
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Add the bok choy to the center of the omelette and cook covered for 40 seconds.
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Flip the omelette using a flat plate.
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Pour another drizzle of oil around the edges and cook until the omelette is lightly browned. Serve hot with a warm earth-sea sauce.
