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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great weekend brunch omelette. Serve with some sweet and sour sauce, or a light red chili sauce. Ingredients:
6 oysters |
2 tablespoons corn flour |
6 eggs (beaten) |
4 stems (spring onions) |
2 stems coriander |
2 teaspoons pepper |
1 teaspoon sesame oil |
4 tablespoons peanut oil |
salt to taste |
Directions:
1. Chop the onions and coriander.
2. Wash the oyster and cut them into small pieces.
3. Add corn flour to the pieces.
4. Keep it aside.
5. Add the chopped onions and coriander to the beaten eggs.
6. Blanch the oyster pieces in boiling water.
7. Drain it.
8. Add sesame oil, pepper and salt to it.
9. Mix it well.
10. Heat the peanut oil in a pan.
11. Pour half of the egg mixture and half of the oyster mixture into the pan.
12. Cook till the edges of both the sides of omelet turn slight brown in color.
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