Oyster omelette

Step 1

Mince the spring onions. Rinse the oysters with cold water, then drain in a colander before drying them with paper towels.

Step 2

Put the cornstarch, rice flour and Gogi/Kogi powder (or plain/all-purpose flour) into a bowl and whisk to combine.

Step 3

Put 100ml (¼ cup and 2 tbsp and 2 tsp) of cold water into a measuring cup and stir in the soy sauce, oyster sauce, sugar and white pepper.

Step 4

Pour the liquid ingredients over the dry ingredients and stir briefly. Add half of the spring onion and all of the oysters.

Step 5

Place a lightly oiled 30cm (12 in) skillet over a medium-low flame. When the pan is hot, add the bean sprouts and about 5ml of water. Stir to combine, then spread the bean sprouts over the skillet. Cook for about 90 seconds, or until warmed through but still crisp, stirring occasionally. Put the bean sprouts onto a serving plate.

Step 6

Pour about 60ml (¼ cup) of oil into the skillet (no need to wash it) and heat it over a medium-low flame. Spoon a little of the batter into the pan – if it starts to sizzle immediately, the oil is hot enough.

Step 7

Stir the batter briefly, then pour it into the skillet, distributing the oysters evenly. Adjust the flame so the batter is sizzling at the edges. Let it cook undisturbed for about two minutes, or until the edges are browning.

Step 8

Crack the egg and place it in the centre of the pancake. Use chopsticks to break the yolk and mix it lightly into the white. Spread the egg over the pancake – it will be uneven, but that’s fine.

Step 9

Use a wide metal spatula, such as a pancake or fish turner, to loosen the omelette from the pan – if the bottom is cooked enough, it should come away easily. Use the spatula to break up the omelette into four to six smaller pieces and cook for another minute.

Step 10

Flip over the pieces so the egg side is down. Cook for about two more minutes, moving the pieces around and adding more oil, if necessary.

Step 11

When the egg side of the omelette is medium-golden in spots, flip the pieces one more time and cook until the bottom is crisp and medium-golden. The omelette should cook for about five to six minutes, in total.

Step 12

Lift the omelette pieces out of the pan and stack them on top of the bean sprouts. Sprinkle lightly with white pepper, then scatter most of the remaining spring onion on top.

Step 13

In a small serving bowl, mix together the sauce ingredients, then sprinkle with the last of the spring onion. Serve the omelette with the sauce on the side.