1/2 cup crispy tempura flour
2 tbsp tapioca flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp chicken powder
1 cup water
200 g fresh oyster meat (coat with some corn flour)
4 eggs – beaten lightly and season with salt and pepper
200 g bean sprouts
2 cloves garlic – minced
1 tsp fish sauce
1/2 cup of chives – cut into 2 inch in length wise
Dash of pepper
1) Combine flours, baking powder, salt, chicken powder and water and use a whisk to make sure there is no lumps.
2) Split the coated oyster into 2 bowls and add flour mixture to each bowl and stir till well mixed.
3) Heat pan with 1 tbsp oil till hot, pour 1 bowl of the oyster and flour batter and pour 1/2 of the beaten eggs on top. Using a spatula to mix it around a little and spread it out over the pan. Allow to cook till crisp around the edges. Cut the pancakes into 3-4 pieces, flip each piece to cook on the other side. Once cook, slide to a serving plate.
4) Heat some oil in the same pan till hot, add minced garlic and saute for a second, add beans spout, fish sauce, a pinch of pepper and 1/2 of the chives, stir and toss briskly for 1 second. Ladle on top of the oyster pancake and squirt some sriracha chill sauce and garnish with coriander leaves. Serve hot. Do the same to the second bowl of oyster and flour batter.