150g fresh oysters, lightly rinsed and well drained
1 tbsp chopped garlic
3 tbsp oil
1 tbsp sesame oil
2 eggs, lightly beaten
1 tbsp chopped coriander and spring onion
80g sweet potato flour
½ tsp salt
1 tsp fish sauce
Dash of monosodium glutamate
Dash of pepper
Combine batter ingredients. Stir to mix well and set aside.
Heat oil and sesame oil in a nonstick saucepan. Pour in the batter and allow to set for 20-30 seconds until a thin crispy skin forms.
With a spatula, push the centre of the formed skin slightly open then add garlic, eggs and seasoning.
Add the oysters and a little more oil if necessary. Stir-fry well to mix with the sweet potato flour skin. Toss and fry briskly then dish out and serve with a sprinkling of chopped coriander and spring onion.