-
Clean the oysters, cut
them into small pieces and mix them with 1 tablespoon cornflour.
-
Set aside.
-
Beat the eggs together
lightly until well mixed.
-
Chop the onions and
coriander into fine shavings and add to the egg.
-
Blanch the diced oyster in
boiling water for 30 seconds.
-
Drain and add the sesame
oil, pepper and salt.
-
Mix well.
-
Heat a pan over medium
heat and add 2 tablespoons peanut oil.
-
Pour half the egg mixture
into the pan and half of the diced oyster.
-
When the edge of the
omelets browns slightly turn it over to complete cooking.
-
Repeat with the rest of
the egg and diced oyster.
-
Serve on well-heated dish.