Chiu Chow Style Oyster Omelette

Place 450g of oysters in a large bowl, add 2 tbsp of flour, and gently rub them by hand so the flour absorbs dirt and slime from the surface.

Transfer the oysters into a mesh strainer, rinse thoroughly under running water to wash off the flour and residue, carefully check and remove any shell fragments, and drain off excess water completely.

Bring half a pot of water to a boil over high heat, add 1 tsp of white vinegar to remove fishiness, then add the drained oysters and stir quickly for about 15 seconds until slightly plumped and firm. Immediately strain and drain.

In a small bowl, mix 4 tbsp sweet potato starch with 160ml water. In a mixing bowl, combine the blanched oysters, starch mixture, 2 tbsp fish sauce, 0.5 tsp white pepper, 0.5 tsp chicken powder, 20g chopped cilantro, and 20g chopped scallions, stirring well into a smooth batter. Beat 2 eggs separately in a bowl.

Heat a non-stick pan with 2 tbsp cooking oil over medium heat. Pour in the oyster batter and spread evenly, pan-frying until the bottom sets and edges turn crisp. Drizzle half the beaten eggs on top, flip the omelette over, then pour the remaining egg liquid. Continue frying until both sides are golden brown, crisp, and fragrant, then transfer to a serving plate.