Prepare the oysters by lightly coating them with a tablespoon of cornstarch.

Rinse them with water to remove any dirt and set aside.Pick out any impurities during this step.

Drain the water and rinse it again to remove leftover starch.

Next, bring a pot with water to a boil and parboil the oysters for about 10 seconds.

Prepare the egg batter by mixing 2 tablespoons of potato flour with just enough water to achieve a smooth consistency.

Mix the potato flour mixture once more before adding the three eggs.

Then, add chopped scallions, coriander, and preserved mustard stem (optional for extra flavor).

Next, add the cooked oysters.

Season the egg mixture with a dash of fish sauce and a pinch of black pepper powder. Adjust the seasonings according to your liking.

Heat the pan with some cooking oil until hot. This is an important step in achieving the perfect crispy crust.

Once the pan is hot, pour in the egg mixture. Make sure it is evenly distributed on the pan.

Allow it to set while swirling the pan clockwise. Do this step while keeping it in contact with heat.

Then, carefully flip it to cook the other side.

Continue cooking over low heat until both sides are golden and crispy. It's critical to maintain the right balance of heat here, ensuring it is evenly distributed to prevent brown splotches. Cooking the omelet slowly helps make it fluffy as well.

When it's perfectly crispy and golden, remove the omelet from the pan.

Serve your oyster omelet hot and enjoy it with a glass of your favorite beverage. Dip it in ketchup, sweet chili sauce, or hot sauce!