*If you’re using small oysters, no need for step 4

• Rinse oysters
• Add 2 tbsp corn starch to the oysters and mix and rub them gently. You want the impurities to be absorbed by the cornstarch. Sometimes adding a little bit of water will help the cornstarch adhere
  
• Rinse each oyster separately and then rinse it 1-2 more times together. Set aside
• For large oysters that need to be cut into small pieces: bring a pot of water to a boil. Add oysters and boil until cooked. This may take 30 seconds to 3 minutes, depending on the size of your oysters and the amount of water in your pot. Remove the oysters from the water and let it drain in a colander or sieve
  
• Combine the seasoning ingredients (1/4 tsp white pepper powder, ¼ tsp black pepper powder, ¼ tsp chicken broth powder and ¼ tsp sugar) into a small container and set aside
• Make dipping sauce by heating up 1 tbsp fish sauce and dissolve 1 tbsp sugar into it. Once sugar is dissolved, turn off heat. Add 2 chopped chilies and 1 tbsp white vinegar. Set aside
• Make the batter by mixing 3 tbsp flour, 2 tbsp corn starch, ¼ tsp baking powder, 1 tsp fish sauce, ½ salt, 3 tbsp oil and 1 large egg. Mix well
  
• Chop green onions and add to the batter If adding cilantro, you can chop it up with the green onions and add to batter together
  
• Cut the oysters into your preferred size, pat dry and add to the batter. Mix well
  
• Heat 1L oil to 160˚C or 325˚F
• Use a ladle to scoop the batter and pour into the oil. This batter is quite delicate so don’t flip it until it solidifies. You can make the pancakes any size you’d like but they are easier to control when they’re smaller in size. Little bits will break off during frying, but they’re still delicious. Just be sure to remove them from the oil as they will burn
  
• Use a ladle to pour some hot oil on the top of the oyster pancake to help cook the tops. Do not over crowd. Fry in batches
  
• Fry until golden colour. It will take approx. 3-5 minutes
• Remove from oil
  
• Use a small sieve to help sprinkle the seasoning powder onto the oyster pancake while it’s still hot so that the sugar can dissolve
• Repeat steps 11, 12, 13, 14, 15 until all the batter is fried
• Serve with dipping sauce