Directions

1. In a big mixing bowl, add 10 oz of shucked oysters, 3 tbsp of cornstarch, 2 tbsp of cooking wine, and 1 tbsp of cooking oil. Gently rub it to allow the starch to absorb the impurities.
2. Rinse the oysters with cold water several times to remove the starch. Make sure to let the tap water run into the bowl from the edge instead of hitting the oysters directly. Once the water becomes clear, drain the oyster completely and set it aside.
3. In a separate bowl, add 10 tbsp of sweet potato starch, 6.5 tbsp of water, 1 tbsp + 1 tsp of fish sauce, 1/3 cup of diced scallion. Whisk until no clumps. Then add the oyster and gently mix well. If you are not a fan of oysters, you can use shrimp or fish meat instead.
4. Heat the wok until smoking hot and add 3 tbsp of pork lard. Stir the oyster batter to loosen the starch then pour it into the wok and let it fry for 2 minutes. If you don’t like pork fat, use butter.
5. Meanwhile, quickly crack 2 eggs and whisk them well. Pour the egg into the wok and continue to fry over high heat for 20 seconds or until the egg is set.
6. Take a peak to check the bottom of the pancake, once golden, cut it into 4 quarters. Flip them to fry the other side until golden brown, taking about 2 minutes.
7. Sprinkle white pepper by taste. Top some cilantro as garnish. Serve with sriracha and fish sauce.