it is not sophisticated but this seafood omelet is always an excellent quickly made Winter lunch. It is inspired by the Taiwanese street stall oyster omelet that is not made with shiso.
Small oysters, rinsed and patted with potato starch. Slightly fried. Then I added 1/2 of the mix : egg, water, potato starch. Then the shiso leaves and the rest of the mix.
It’s ready. The oysters are just half-cooked, the eggs curded.
Garnished with sweet chili sauce.