Method
Make the batter
Mix the sweet potato starch, water, and a pinch of salt until smooth. Leave for 5 minutes, then stir again just before using — the starch settles quickly.
Make the sauce
Mix the sweet chilli sauce, ketchup, and miso together and set aside.
Cook
Heat oil in a pan. Add the oysters and cook for 30 seconds until they just start to set on the surface.
Stir the batter again and pour a thin layer around and over the oysters. Spread it flat and cook over low heat until the edges start turning translucent (about 1 minute).
Crack the eggs over the top and break the yolks, spreading them across the surface.
Add the greens, then flip the whole thing in one go. Cook until the underside is lightly golden and the batter is semi-translucent with slightly crisp edges.
Slide onto a plate and spoon the sauce over the top.
Key Tips
- Sweet potato starch cannot be substituted: cornstarch gives a completely different texture — the chewy, semi-translucent layer is what makes this dish
- Keep the batter thin — a thick layer won't turn translucent and becomes stodgy
- Wait until the batter is mostly set before flipping — too early and it falls apart
- Flip decisively — hesitating means it breaks
About the Oysters
- Frozen oyster meat: defrost fully, drain, and pat dry before cooking
- Fresh oysters: use as-is, no extra prep needed