Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook. In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet potato starch; in other places, the oysters are barely held together by the most delicate of batters, and they are deep-fried, rather than pan-fried. Sometimes, the tiniest baby oysters are used, while other cooks choose plumper, larger and more succulent oysters that are about 3cm (1¼ in)...