Crispy Oyster Omelet (Hoy Tod)

1. Combine ap flour, rice flour, tapioca starch, and water until smooth.
2. Heat an 8” non-stick or cast-iron pan over medium heat.
3. Add the bean sprouts, garlic, and green onions. Lightly cook until wilted. Set aside on plate.
4. Add about 2-3 tbsp of neutral oil in the pan.
5. Once hot, add enough batter to coat the entire pan.
6. Spread half the oysters across the batter.
7. Once the batter is nearly all crisp, crack an egg and spread it across the surface. Season with a pinch of salt.
9. Flip and cook until crisp. Serve on top of bean sprouts.