Clean the oysters thoroughly, removing any grit or hair.

Mix 2 tablespoons Gogi tempura flour (or all-purpose flour) with 1 tablespoon tapioca starch. Add cold water and stir until smooth. Season to taste, then add the oysters to the batter.

Heat a skillet over medium heat and add oil. Pour the oyster batter into the hot pan. When the batter starts to set, add the egg and spread it around. Once the batter is cooked, flip and cut into pieces.

When the oysters are crispy and cooked through, add bean sprouts and a splash of fish sauce. Remove from the pan and serve, garnished with chopped green onions, cilantro, and a sprinkle of pepper.

For the dipping sauce, mix chili sauce and sweet chicken dipping sauce in a 1:1 ratio.