Step 1

Wash the oysters a few times and remove any remnants of shell or grainy particles from them especially the fresh oysters.

Step 2

Crack the eggs in a large bowl. Add the fish sauce and pepper and whisk together with the egg.

Step 3

In a separate bowl, add all the batter ingredients and mix well.

Step 4

Peel the garlic and rinse. Pat dry and chop finely.

Step 5

Wash the spring onion and cut into small pieces.

Step 6

Add 3 tbsp oil in a non-stick frying pan over high heat.

Step 7

Give the batter a stir. Once the pan is hot, use a small ladle to spread the batter, bit by bit, over the pan to form a thin layer. Allow the batter to cook until it sets and turns golden colour.

Step 8

Set aside 1/4 of egg mixture for later use, and pour the rest over flour pancake and cook until the side of the omelette turns slightly brown.

Step 9

When the egg is nearly cooked, dig a well in the center of the egg. Add 2 Tbsp of oil, chopped garlic and chopped chilli or chilli paste into the well and fry for a short while.

Step 10

Next add in the oysters, spring onion and pour in remaining egg mixture over the oysters. Quickly flip over the omelette and stir fry for a few seconds. Turn off the fire.

Step 11

Use a spatula to break up the omelette into big chunks. Dish it onto a plate and garnish with parsley. Serve hot with chilli sauce.