Oyster Omelette

Method

1. Tip 80 g of shucked oysters into a bowl of lightly salted cold water and swish gently to loosen grit and shell fragments. Lift them out with your fingers rather than pouring, then drain on kitchen paper so they do not water down the batter.
2. Whisk 30 g of sweet potato starch with 60 ml of water, 0.25 tsp of salt and 0.25 tsp of white pepper until completely smooth and the consistency of single cream. Leave to stand for 10 minutes; the starch will settle, so stir it again just before use.
3. Make the haishan sauce: in a small pan stir together 1 tbsp of tomato ketchup, 1 tsp of white miso, 1 tsp of caster sugar, 1 tsp of chilli sauce, 1 tsp of sweet potato starch and 60 ml of water. Bring to a bare simmer over medium heat, whisking, and cook 2 minutes until thick enough to coat a spoon and glossy. Take off the heat.
4. Beat 2 eggs in a bowl with a fork, just until the yolks and whites are streaky rather than uniform. Have the greens, the slurry and the oysters lined up by the stove; from here the cooking is fast.