Thai Omelet with Oyster
This is a very simple dish to make. Clams or shrimp make a great substitution for oyster.
Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- ⅓ cup white vinegar
- ⅓ cup sugar
- ½ cup water
- ⅛ tsp. salt
- 3 small cucumbers, peeled and sliced
- 1 Thai chili pepper, seeded and sliced
- 1 small shallot, thinly sliced
- 1 tsp. minced ginger
- 3 large eggs, beaten
- 2 Tbsp. oyster sauce
- 1 tsp. soy sauce
- 1 Tbsp. vegetable oil
- In a medium saucepan, bring white vinegar, sugar, water, and salt to a boil to dissolve the sugar. Remove from heat and let cool. Transfer to a medium bowl and add cucumbers, pepper, shallot, and ginger. Toss to combine. Let the salad rest for 20 minutes.
- Combine eggs, oyster sauce and soy sauce in a bowl.
- Heat a skillet over medium-high heat, add oil, and wait until oil is very hot. Add the egg mixture and fry until one side is done, about 1 minute, tilting the pan to spread the egg evenly. Flip and cook on the other side.
- Remove from heat and serve.