Malpeque Oyster Omelette

Servings: 4 persons

INGREDIENTS

20 Malpeque oysters from Prince Edward Island (about 200g), shucked and drained
2 green onion stalks, finely chopped
4 romaine lettuce leaves, chopped
2 eggs
100g sweet potato starch
15g potato starch
150g water
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons olive oil

INSTRUCTIONS
Prepare the Oysters:
Shuck the oysters, removing them from their shells. Drain any excess liquid and set the oysters aside, keeping the shells to use as serving dishes.

Prepare the Lettuce:
Rinse the romaine lettuce thoroughly, then chop it into bite-sized pieces.

Mix the Starch Batter:
In a bowl, combine the sweet potato starch, potato starch, water, salt, and white pepper.
Mix well until the batter is smooth and free of lumps.

Cook the Omelette:
1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the chopped green onions and drained oysters to the pan, cooking for about 1-2 minutes until fragrant.
3. Pour the starch mixture over the oysters and add the chopped lettuce and eggs.
Fry for about 8 minutes on one side, until the bottom is set and golden brown.
4. Carefully flip the omelette and cook for another 5 minutes, or until fully cooked and crispy on the outside.

Portion the omelette onto the reserved oyster shells and serve hot, savoring the unique combination of flavors and textures from Malpeque Bay.