Step 1

In a mixing bowl, mix all ingredients for the batter and set aside

Step 2

Drain off any excess liquid from the oyster and pat dry with absorbent paper towel

Step 3

Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread the batter thin. Fry until it's crispy at the edge but the middle is still soft and gooey

Step 4

I like lots of crispy edges so I break up the batter into larger chunks. You can leave it whole if you prefer it that way

Step 5

Add half of the beaten eggs and fry until the eggs just started to solidify but still slightly wet, flip over to the other side. Drizzle a bit more oil, add another half of the eggs and fry again until the eggs are set. Flip over again and push to the side once you are happy with the crispy edges. Drizzle a bit more oil to fry the oyster

Step 6

Fill the ladle about 1/2 full of the batter. Add about 6-8 pieces of oyster and some fish sauce. Pour this on the pan and quickly stir fry for about 30 seconds or so. It doesn't take long to cook the oysters, don't over cook them. Mix them around with the batter and then dish out onto a serving platter

Step 7

Garnish with fresh cilantro leaves and chopped green onion on top. Orh jian is best served immediately after it's cooked. Served with the chili sauce on the side