10/09/2026
๐๐ผ๐ผ๐น๐ฝ๐ฟ๐ผ๐ผ๐ณ ๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐ข๐๐๐๐ฒ๐ฟ ๐ข๐บ๐ฒ๐น๐ฒ๐ ๐จ๐ปโ๐ณ Anyone can do it so can you! Order our freshest ๐๐ฎ๐จ๐ฉ๐๐ง ๐๐๐๐ฉ now to try the recipe ๐
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ: ๐
* 300 g fresh oysters (small oysters)
* 90 g sweet potato starch
* 120 ml water (Starch-to-water ratio โ 1:1.3; mix to a yogurt-like consistency)
* 2 eggs
* Chopped green garlic or scallions, as needed
* 2 tbsp lard or cooking oil
* 1 tsp fish sauce
* A pinch of ground white pepper
* Dipping sauce: sweet chili sauceโthe essential finishing touch!
๐๐ง๐๐ฅ๐๐ง๐๐ฉ๐๐ค๐ฃ: ๐ช
1. Add a little salt and starch to the oysters and gently rub to clean. Rinse well, then pat completely dry with paper towels to prevent oil from splattering.
2. Gradually add the water to the sweet potato starch, mixing until smooth, thick enough to coat a spoon, and free of lumps. Add the oysters, chopped scallions, fish sauce, and white pepper. Mix gently so the oysters donโt break.
3. Beat the eggs and set aside.
๐ Cooking Instructions
1. Heat a skillet, then add the lard for extra flavor. Once the oil is hot, pour in the oyster batter and quickly spread it into an even layer.
2. Cook over medium heat for 1 minute, until the edges of the batter turn translucent and the bottom is lightly golden. Reduce to medium-low heat, cover, and cook for another 30 seconds to ensure the starch mixture cooks through.
3. Pour the beaten eggs evenly over the top. When the eggs are partially set, carefully flip the omelet. You can slide it onto a large plate and invert it back into the pan to keep it from falling apart.
4. Cook for another 1โ2 minutes, until both sides are golden, the eggs are fully cooked, and the starch layer is glossy and translucent.
5. Serve hot with sweet chili sauce and a sprinkle of cilantro.
๐ก Start with medium-high heat to set the omelet, then reduce to medium-low and cook slowly. This prevents the outside from burning before the inside is cooked. ๐ฅ
