Oyster omelette Fujian

Method

1. 1 Rinse the oysters in lightly salted water, then drain them thoroughly on paper towels.
2. 2 Mix tapioca starch with rice flour and 120 ml of water to form a thin paste; tapioca starch gives the cake a translucent, chewy texture, while wheat flour gives it a fluffy texture.
3. 3 Pour a thin layer of batter into a hot pan of oil, arrange the oysters on top, and let it sit for 90 seconds until the edges of the pancake are translucent.
4. 4 Crack the egg onto the surface, spread it out, sprinkle with chopped scallions, then flip the pancake and fry for another 2 minutes.
5. 5 Mix chili sauce with tomato sauce and sugar to make a sweet red sauce, then pour it over the bread.

With an appliance

• Oven 31 min

  Step 4: After cracking and spreading the eggs, move the pan to the top rack of the 220°C oven for 4 minutes, rotating the pan after 2 minutes to set the egg surface and crisp the edges; there's no need to flip the entire pancake.