Instructions for sauce:

1. In a pan on medium heat, roast 3 tsp of all-purpose flour. Being careful not to burn it, lightly roast the flour for 1 to 2 minutes to bring out the fragrance and taste.
2. Slowly add water and add the rest of the sauce ingredients: 3 tsp of ketchup, 5 tbsp sweet chill sauce, 3/4 tbsp peanut butter, 2 tsp of rice vinegar,1 tbsp of sugar, salt to taste.
3. Stir on medium heat until the sauce becomes smooth. Strain sauce to remove clumps if necessary.
4. Add one 1 tbsp of corn starch with a splash of water to the sauce to thicken.
5. A pinch or two of plum power. This will give the sauce a bit of sour and sweet taste.
6. Add salt to taste and set sauce aside.

Instructions for omelet:

7. In a bowl, mix in 1 1/4 cup of cold water, 6 tbsp of sweet potato starch and 3 tbsp tapioca.
8. Heat up non-stick skillet at medium high heat and add vegetable oil.
9. Add 6 to 8 oysters into the pan and cook for about a 1 minute, stirring.
10. Crack 2 eggs on top and scramble.
11. Stir in 1 cup bean sprouts, mix in the sweet potato and tapioca batter.
12. Add A choy and the rest of the bean sprouts.
13. Cook the omelet for about two minutes until the batter becomes translucent.
14. Flip the omelet and cook for another one to two minutes.
15. Now you’re ready to plate. Pour the sauce generously over the omelet and serve.