Oyster Omelet

Ingredients

• 200 g Oysters
• 4.333333333333333 tbsp Sweet Potato Starch
• 5 tbsp Water
• 2 pcs Eggs
• 120 g Baby Bok Choy
• 2 pcs Scallions
• 1 tsp Kosher Salt
• 0.5 tsp White Pepper
• 2 tbsp Peanut Oil
• 3 tbsp Ketchup
• 1 tbsp White Miso
• 2 tsp Rice Vinegar
• 2 tsp Sugar
• 2 tbsp Cilantro

Method

1. Whisk {ketchup}, {white_miso}, {rice_vinegar}, {sugar}, {water}, and a little {sweet_potato_starch} in a small saucepan until smooth so the sauce cooks up glossy, not lumpy.
2. Set the saucepan over medium heat and stir the sauce until it bubbles and turns coral pink and thick enough to coat a spoon, then take it off the heat.
3. Whisk the remaining {sweet_potato_starch} with {water} until pourable and smooth. Crack in {eggs}, add {kosher_salt} and {white_pepper}, and whisk just enough to lightly combine for a tender omelet.
4. Rinse and pat {oysters} dry so they sear instead of steam. Slice {baby_bok_choy} into bite-size pieces and slice {scallions}.
5. Heat a large nonstick skillet over high heat until very hot, then add {peanut_oil}. Pour in the batter and spread it thin. Drop on {oysters}, scatter {baby_bok_choy} and half the {scallions}, and cook until the underside is lightly crisp and the oysters just turn plump and opaque. Flip in broad sections and cook briefly until the eggs are set but still silky.
6. Slide the omelet onto plates, spoon over the warm pink sauce, and finish with the remaining {scallions} and {cilantro} for fresh lift and contrast.