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1
Combine the rice starch, tapioca starch, and rice flour in a bowl, add the water, and whisk to a smooth, thin slurry. The blend of starches matters: the tapioca gives the centre its characteristic gummy pull while the rice starch and flour allow the edges to blister and crisp, so do not substitute one for another. The batter should be fluid enough to spread across a hot griddle in a thin, even sheet — thicker than water, not as thick as cream.
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2
Set a cast-iron or flat steel griddle over the highest available heat and add a generous measure of lard or oil — enough to pool visibly across the surface, so the batter fries from beneath rather than merely steaming. Use lard if you have it, as its higher smoke point and flavour carry the dish in a way neutral oil only approximates. The fat is ready when a drop of batter dropped onto the griddle sizzles and sets at its edges almost immediately.
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3
Lay the drained oysters on the hot griddle in a single layer, then pour the batter over and around them immediately, spreading it as thin as possible so the perimeter has almost no depth and will fry to a lacy crisp while the starch pooled around the oysters stays soft and yielding. This is where the dish lives or dies: a thin spread on a sufficiently hot, well-oiled iron surface is the only condition under which the lacy, almost deep-fried edge and the soft, gummy starch centre can coexist in the same omelette — pour too thick, or onto a pan that cannot sustain the heat, and neither texture will form correctly.
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4
Once the batter has set around the oysters and the underside is visibly golden and crisp at the edges — lift one corner with a spatula to check — pour the beaten egg directly over the top of the omelette, so the egg forms a distinct layer rather than blending into the starch and losing its character. Do not mix the egg into the batter in advance. Allow it to begin setting on contact before you move the pan.
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5
Fold or turn the omelette so the egg side contacts the griddle, then press lightly so it colours evenly rather than puffing away from the heat. Cook until the egg is set and the underside is coloured, pressing once or twice more if needed to ensure even contact. The interior should remain soft and yielding, not dry.
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6
Scatter the bean sprouts and garlic chives — and spring onion if using — over the top in the final 30 seconds, so the residual heat of the griddle wilts them just enough to soften their raw edge without cooking away the fresh snap that cuts through the richness of the egg and lard. Remove from the heat while they retain a faint resistance. They should wilt briefly against the hot surface but must not cook through.
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7
Serve immediately with sriracha alongside. The omelette does not hold — the three textures (lacey crisp perimeter, soft gummy centre, yielding briny oyster) are present only at the moment it leaves the griddle.