Oyster omelette with oyster sauce

1.For oyster sauce, drain oysters, reserving liquid. Finely chop oysters, place in a small saucepan with 1 tbsp water and reserved liquid and bring to the boil. Reduce heat, cover and simmer for about 10 minutes. Remove from heat, add 1 tsp sea salt, cool completely, then purée in a blender until smooth. Measure and add 2 tbsp light soy sauce to each 125ml (½ cup). Add dark soy sauce and bring to the boil. Reduce heat and simmer gently for about 7 minutes until a thick consistency. Cool, then pour into a sterilised jar. Seal and refrigerate. Makes about 60ml. This sauce keeps for several weeks.

2.Heat butter in a small frying pan over medium heat until foamy. Whisk together eggs and cream in a small bowl and season with salt. Add to frying pan and, using a fork, scrape set mixture from the sides into the centre of the pan until mixture is almost set, scatter oysters and spring onions over omelette and fold in half then turn onto plate, drizzle with oyster sauce and serve hot.