Oyster Omelette

Steps

1. 1
   Rinse the oysters in salt water, then rinse thoroughly with fresh water and drain well to prevent oil splatter during cooking.
2. 2
   Prepare the batter by mixing sweet potato starch and tapioca starch in a 6:4 ratio (total 100g). Add 150ml water and stir until smooth. Season with 0.5 tsp salt and 0.5 tsp MSG, stirring until fully dissolved.
3. 3
   Make the soul sauce by combining tomato ketchup, sweet chili sauce, and a small amount of miso. If too thick, add a little water to reach desired consistency. Mix well without heating since all ingredients are pre-cooked.
4. 4
   Heat a non-stick skillet and add 2 tbsp hazelnut oil. Once hot, add the oysters with 0.5 tsp salt and a pinch of white pepper. Pan-fry until the oysters shrink slightly and release their aroma, removing any briny taste.
5. 5
   Lower the heat and move the oysters to the side. Pour a thin layer of batter on the bottom of the pan to prevent the oysters from sticking and burning.
6. 6
   Lightly beat the egg and pour it in. Add the mung bean sprouts, Chinese chives, and bok choy pieces in order. Top with remaining batter to bind all ingredients together, adjusting thickness as desired.
7. 7
   Cover the pan and steam until vegetables are cooked through. When edges turn golden, spray a little more hazelnut oil for extra crispness. Cook the first side for about 5 minutes total.
8. 8
   Turn off heat and let it rest in the residual heat. Use a plate to assist flipping if desired, or flip directly. Patch any holes or protruding oysters with a small amount of batter.
9. 9
   Turn heat back to low and cook the second side for about 3 minutes until the filling is cooked through and the crust is chewy and fully set. Transfer to a plate.
10. 10
    Drizzle with the soul sauce and serve immediately.