Oyster Omelette [0000016]

Ingredients:

1 cup gluten-free rice flour
1 cup water
1/2 cup fresh oysters, shucked
2 large eggs
1/4 cup gluten-free sweet potato starch (or cornstarch)
2 cloves garlic, minced
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
2 tablespoons vegetable oil

Instructions:

In a bowl, whisk together gluten-free rice flour and water to create a smooth batter.
Heat vegetable oil in a pan over medium heat.
Pour a small portion of the batter into the pan, spreading it evenly to create a thin pancake.
Crack the eggs onto the pancake, spreading them out.
Sprinkle fresh oysters and minced garlic over the eggs.
Drizzle more batter over the toppings, ensuring everything is covered.
Cook until the edges are crispy, then flip and cook the other side until golden brown.
In a separate bowl, mix gluten-free soy sauce and rice vinegar to create a dipping sauce.
Serve the Taiwanese Oyster Omelette hot, with the dipping sauce on the side.
This delightful Taiwanese street food dish combines the unique textures of a crispy pancake with plump oysters and a savory, slightly sweet sauce.