You Get Options Of Crispy Oysters Omelette, Plain Oysters Omelette, Crispy Musssel Omelette, And Fried Oysters With Oysters Sauce.

Add 1 tsp garlic, 1 tbsp chili paste and 2 tbsp oil in the middle and fry. A couple of eggs, fish sauce to taste, a few droplets of acid (vinegar, lime juice, or lemon juice), and some vegetable oil. Add some more water otherwise.

More Oil Is Continuously Added Throughout The Cooking Process To Ensure The Omelet Is As Crispy As Possible.

Break up the omelette slightly. Stir until the sugar dissolves, remove from the heat and set aside. Wash the oysters in cold water and drain well.

In A Mixing Bowl, Whisk Together The Flours, Salt, Pepper, Baking Powder And Iced Water.

Mix the eggs, fish sauce, sugar, chilis, scallions, 1 tbsp of the minced cilantro, and white pepper as a batter in a separate bowl. When the batter turns crispy at the edges, add in the beaten eggs. When the omelette is golden on both sides, use.

Flip To The Other Side And Add The Remaining Eggs.

Crack the eggs into a bowl that is big enough to hold twice their volume. Add half the beaten eggs. Mix both cornflour and rice flour together with the water to make a fairly thin batter.

Pour In The Batter And Cook For About 15 Seconds Until Batter Is Half Set Before Adding In The Eggs.

In a heated pan, add in some lard oil and pour in the starch batter. Add the lime juice and fish sauce to the eggs. The omelet cooks very quickly and when it goes out of the wok, it needs a place to land immediately.