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This recipe is courtesy of Zak Pelaccio of Fatty Crab.

Martha Stewart Living, February 2006

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Servings:
1
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Ingredients

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Directions

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  • Line a plate with paper towels; set aside. In a medium bowl, whisk together eggs, soy sauce, and salt. Heat a wok over high heat until very hot; add oil, swirling to coat. When oil begins to smoke, add egg mixture; fry, swirling pan to cook eggs until browned on one side, slightly runny on the top.

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  • Place oysters on top of omelet; using a metal spatula, turn over, and cook a few seconds more. Slide omelet onto prepared plate to drain. Turn out omelet onto a serving pate. Garnish with kecap manis, Sriracha, scallions, and cilantro leaves. Serve immediately.

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