Oyster Omelette! or pancake as I like to call, recipe below!
My most frequented dish when visiting Taiwan. There was just something so satisfying about eating a chewy yet crispy pancake with the most incredible deep oyster flavor and sweet chili sauce. Now you can achieve that same feeling in the comfort of your own kitchen.

Recipe:
Chili sauce
- Sweet Chili Sauce (1 Can, 6oz)
- Hai San Jiang (1/2 Can, 6oz) Optional, replace with just sweet chili sauce if needed
- Ketchup (1.5 Tbl)
- Soy Paste (1/2 Tbl)
- Miso (1 Tbl)
- Glutinous Rice Flour (1/4 cup)
- Water (1.5 cups)
- Sugar (1.5 tsp)

Oyster Pancake (3 servings)
- Sweet potato Starch (100g)
- Corn Starch (50g)
- Water (1.5 cups)
- Oysters (12oz or 4oz each, about 10 oysters)
- Taiwan A-Choy (1 stalk per pancake) Can substitute w. Taiwan Bok Choy or Romaine Lettuce
- Cilantro (to taste)
- Eggs (1-1.5 eggs per pancake)

Sauce
1. Mix chili sauce, ketchup, soy paste and miso into a bowl. Be sure to strain the miso to get rid of any grainy bits. Then set aside
2. Put water and glutinous rice flour into a small pan and cook on a low heat. Be sure to stir constantly to avoid burning, once thickens and boils, add in the sugar.
3. Cook for couple minutes till sugar is dissolved then put in our sauce mixture. Cook until boiling then turn heat off.
4. You can serve this sauce hot or cold and can be kept in the fridge for up to 2 weeks.

Oyster Pancake
1. Prep the ingredients by finely chopping Cilantro and cutting A-Choy into 1.5 inch pieces. Beat the eggs and mix starches and water together. (Remember to mix the starch everytime prior to use)
2. Cook oysters and water together in a pan at the same time. Once it's about to boil, strain and wash with cold water. (Do not throw oysters into boiling water or it will overcook instantly)
3. Get a pan nice and hot and then drizzle a generous amount of oil, making sure the whole pan is coated at the bottom. Turn the heat down to a medium-low and put in our oysters, spread out.
4. Mix the starch again and then pour over the oysters, being sure to stir the pan around to created a leveled layer. Heat up to a medium, don't touch and let this cook for 3-5 minutes. When it begins to gain structure it'll be much easier to handle, loosen up the sides and swirl the pancake around occasionally to avoid burn.
5. Pour in eggs and then put in our A-choy, making sure everything is distributed evenly. Let cook for another 2 minutes then flip the pancake. Cook on this side for another 3-5 minutes on a medium low heat, make sure you have a golden crispy color and the vegetables are fully cooked.
6. Plate the pancake and garnish with our chili sauce and chopped cilantro.

Done! Night Market quality oyster pancakes :)

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