This requires supreme skill to do well. Here potato starch is mixed into an egg batter to give it a thicker consistency. Then fat Korean oysters are added just a few seconds before serving so that they are not overcooked. The delicacy is topped with loads of coriander leaves to then dipped in sour chile sauce. Here getting all of the textures right – crispy egg, sticky starch and juicy, lightly cooked oysters are symphonic.

Read the Blog Post: https://www.camemberu.com/2008/06/ah-chuan-oyster-omelette.html