CC license
Ingredients:

2 tbsp tapioca flour
1/2 tbsp plain flour
1 tbsp rice flour
150ml water
3 eggs (beaten)
300g fresh oysters


Garnishing:

1 stalk coriander leaves
1 stalk spring onion (cut into 3cm lengths)


Seasoning:

fish sauce or light soy sauce to taste
pepper to taste


Method:

Mix tapioca flour, plain flour, rice flour and water to form batter. Heat 150 ml  oil in frying pan till hot.
Reserve 1 ladleful of batter and pour the rest into pan. Once batter solidifies, pour in beaten eggs. Cut through batter with frying ladle so as to allow egg mixture to flow to the bottom. Pan-fry until bottom layer is golden-brown.
Drizzle with fresh sauce or light soy sauce. Cut omelette into smaller pieces with frying ladle. Push to one side of pan, leaving a hole in middle.
Toss in oysters and remaining batter. Stir-fry quickly for half a minute.
Garnish with coriander leaves, spring onion and pepper. Serve immediately with chili sauce.