Yet another one of my favorite Southeast Asian favorites: oyster omelet (it's actually more of a scramble). This dish is SE Asia is actually made using cockles, which are basically these little clams, instead of oysters (which are a lot bigger). You can actually use either clams or oysters for this dish, though in this case I used oysters because it was there and ready-to-go in a jar from the Pacific Seafood stand in the Farmer's Market and therefore makes THIS busy momma's life a heck of a lot easier (once upon a time, I actually had the time to steam fresh clams and pick out the meat). Enjoy!
What you'll need:
- 1 jar of oysters/clams meat (about 1lb)
- 1/2 cup of fresh ginger, thinly slivered
- 1/2 cup of fresh garlic, chopped/minced
- 5 eggs, beaten
- sea salt (for taste)
- green onion/cilantro, chopped (for garnish)
1. In medium saucepot, add about 2 tbsp each of garlic and ginger and fill halfway with water. Boil.
2. Once water is boiling, add oysters and blanch for about 30 - 45sec. Stir frequently.
3. Drain oysters. Using kitchen shears, cut blanched oysters into bite-sized pieces.
4. In nonstick pan, add some avocado oil over medium-high heat.
5. Add in rest of ginger and saute until fragrant.
6. Add in rest of garlic and saute until it starts to turn golden brown
7. Add drained oyster pieces and salt to pan and saute for about a minute.
8. Turn heat down to medium and add beaten eggs to pan. Slowly fold in eggs as it cooks to scramble.
9. Remove from heat, plate, top with chopped green onions/cilantro and enjoy!