煎蠔餅：

材料：
蠔仔半斤
麪粉適量
薯粉適量
蔥一條

調味料：
魚露

處理：
1. 蠔仔用2湯匙生粉輕手攪勻，沖洗乾淨，擎乾水。
2. 洗淨芫荽，莖部切粒，花部分放在蠔位餅上面。蔥洗淨，切粒。
3. 芫荽粒放碗中，加入薯粉及麪粉。想吃脆一點，用1比1的比例，即1湯匙薯粉，加1湯匙麪粉；想吃韌一點，用2比1的比例，即2湯匙薯粉，加1湯匙麪粉。
4. 加入1/2茶匙糖，1/2茶匙魚露，1/2茶匙鮑魚汁，加入少量凍開水，攪勻漿粉至糊狀。
5. 蠔仔放落漿粉，加入少量胡椒粉，攪勻。

烹調：
1. 放3湯匙油在鑊中燒熱。
2. 將漿粉及蠔仔倒入鑊中。
3. 中火將蠔餅一邊煎至金黃色，反轉另一邊。
4. 火收細一點，將蠔餅中心煎熟，反轉另一面煎至熟透當兩面煎至金黃色，上碟。
5. 放芫荽上蠔餅，預備魚露，即成。

Oyster omelette:

Ingredients:
Oyster 1/2 catty
Flour appropriate
amount
Potato appropriate
flour amount
Green 1 pc
onion

Seasoning:
Fish sauce

Steps:
1. Use tapioca starch washing the oyster gently, rinse thoroughly, hang dry.
2. Wash the coriander and green onion. The toppest is to be put on the oyster omelette. Dice the coriander and the green onion well.
3. Put the diced coriander and green onion in a big bowl, add potato flour and rice flour. Use the proportion of 1:1 if you want the omelette to be more crispy, 1 tbsp of potato flour and 1 tbsp of rice flour otherwise use the proportion of 2:1 if you want the omelette to be more chewy.
4. Add 1/2 tsp sugar, 1/2 tsp fish sauce and 1/2 tsp abalone sauce, and a little cold boiling up water to get a thick mixture.
5. Put the oyster into the mixture, add a little pepper, mix well.

Steps:
1. Heat up 3 tbsp of oil in the wok.
2. Pour the mixture into the wok.
3. Turn over the omelette when one side has been turned into the colour of gold.
4. To make sure the omelette has been totally cooked, turn to medium low flame to cook the centre of the omelette well.
5. Put the coriander on top of the omelette, fish sauce is to be put on side, serve.

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