[Omelette]
8 to 10 large fresh oysters
1tbsp tapioca starch/cornstarch
1/2tbsp rice flour
4tbsp water
2tbsp oil
3 beaten eggs
2 cloves minced garlic
1tbsp rice wine
1tbsp soy sauce
Ground white pepper
Coriander leaves for garnish
[Sauce]
2tbsp rice vinegar
4tsp chili powder
4tsp water
2tsp soy sauce
1/2tsp salt
1/2tsp sugar
[Steps]
Sauce: Mall all the ingredients together in a small bowl and set aside.
Rinse oysters and drain well to get rid of any sand.
Omelette: Combine starch, rice flour and water in a bowl to make a thin batter.
Heat wok over high heat until very high then add 1tbsp of oil. Add batter and cook for 15mins, then add eggs and scramble with batter.
When eggs are almost cooked, push ingredients to one side of the pan. Add remaining oil (1tbsp) and stir fry garlic, then mix everything together and stir fry again.
Add rice wine, soy sauce, pepper and oysters, and continue to cook for 1min. Serve hot garnished with coriander leaves and chili vinegar sauce.