Clean the oysters
- Rinse the oysters and drain.
- Place the oysters in a bowl, add three cups water and two tablespoons starch. Stir.
- Leave the oysters to soak for about five minutes to allow sandy residue to sink to the bottom of the bowl with the starch.
Make the batter
- Place the scallions and remaining starch in a bowl, and pour in one-half to three-fourths cup water (see notes after the recipe) to make a rather thin batter.
- Crack the egg directly into the bowl, add salt, pepper and five-spice powder and stir well.
- Drain the oysters, rinse to remove the starch then drain again.
- Stir the oysters into the batter.
Cook the oyster omelette
- Place a frying pan on the stove, set the stove on high then coat the bottom of a frying pan with oil to reach a depth of about one-eighth inch (see notes after the recipe).
- When the oil is hot, spread the batter and allow the underside to cook until lightly browned and crispy in spots.
- Flip the oyster omelette to cook the other side until lightly browned and crisp in spots as well (see notes after the recipe).
Serve your oyster omelette
- Slide the omelette onto a plate and serve.
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