Portion: for 2 to 4 persons

Flour mixture

Cooking

1. Beat the eggs in a bowl till fluffy. Then add a tsp of fish sauce to season.
2. Heat 1 tblsp of of olive oil in a flat frying pan till hot.
3. Saute the garlic till fragrant but not browned.
4. Pour the egg mixture into the heated pan. Leave for about 10 seconds, then draw the liquid egg from the centre of the pan to the sides with a spatula. Do this two or three times.
5. Leave omelette to cook a further 4-5 seconds until it is golden underneath. Then turn it over to cook the other side for another 4-5 seconds. Remove from the pan, and divide into portions and place on plates.
6. Add 1-2 more tsp of oil to the pan.
7. While it heats up, mix the flour mixture. 
8. When the pan is hot, pour in the flour mixture and fry over a medium fire till it browns to a crisp. It should take about 5 minutes or so. Do not worry if it looks as if it will stick. It should come away as a flat pancake upon crisping.
9. Remove and drain on kitchen paper and cut into portions.
10. Dress each serving of omelette with as many raw oysters as you like and a toss of chilli flakes, topped with a flour crisp. Scatter chopped parsley over and serve at once with a dressing of chilli sauce thinned down with vinegar.