Oyster omelette lite

An almost grease-free version of this hawker favourite.

Serving size: 220g
Calories per serving: 180kcal
Fat: 11.7g

Ingredients (serves 2-3):
1/2 cup fresh oysters
5 tbsp sweet potato flour
100ml water
1 tbsp light soya sauce
1 tbsp Chinese wine
1/4 tsp salt
Dash of pepper
2 tbsp canola oil
2 spring onions, cut into 3cm lengths
2 cloves garlic, chopped
2 eggs, lightly beaten
3 sprigs coriander leaves, chopped
50g lettuce, shredded
Chilli sauce and a wedge of lime, to serve

Method:
1. Season oysters with a splash of Chinese wine and sesame oil.
2. Mix sweet potato flour, water, light soya sauce, Chinese wine, salt and pepper. Set aside.
3. Heat oil in non-stick pan over medium heat. Add garlic and saute for 5 seconds.
4. Pour in sweet potato flour mixture.
5. After 10-15 seconds, or when flour mixture becomes crisp at edges, crack eggs over.
6. When eggs are set, add oysters and spring onions.
7. After 5 seconds, stir omelette and break it up.
8. Remove from heat and scatter coriander.
9. Transfer omelette to a serving plate and top it with lettuce. Serve with chilli sauce and a wedge of lime.

Tips:
Cut down on the oil you use for frying by using a non-stick pan or well-seasoned wok.

Recipe source: Simply Her magazine (Mar 2007)