Crispy Oyster Omelet

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1 tablespoon each tapioca starch and rice flour

2 ounces chicken stock

1 tablespoon fish sauce

1 teaspoon hoisin sauce

2 tablespoons vegetable oil

1 garlic clove, sliced thin

1 tablespoon minced, seeded jalapeno

1/2 cup mung bean sprouts

2 tablespoons sweet radish strips (see Note)

3 eggs, beaten

8-10 small or extra-small shucked oysters, or large oysters cut into 8 pieces

1 tablespoon rough-chopped cilantro, for garnish

1 tablespoon cup thinly slivered green onions, for garnish (optional)

2 tablespoons sweet chile sauce, Mae Ploy brand (optional)

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