How to Cook
Gently clean the oysters with a little salt and cornstarch. Rinse thoroughly and drain well.
Mix the sweet potato starch and flour with 20g water, stirring until completely dissolved and free of lumps.
Add eggs, then add the Premium Oyster Sauce, chicken powder, sugar, and chili bean sauce. Mix well.
Add the coriander, spring onions, and oysters. Gently stir to form the oyster omelette batter.
Heat a frying pan and add oil.
Pour the oyster batter into the pan and shape it into a round pancake. Cook slowly over medium heat.
When the bottom turns golden brown, flip and continue cooking until the other side is golden and crispy.
