Fried oysters are a thing in Malaysia. It is basically an oyster omelet with some rice flour. The resulting whole is deep fried.
Now, cooked oysters seem quite mainstream in Asia from what I saw - I ate for example boiled oysters with butter in Vietnam - but fried oyster, this is a first.
In France we use to eat oysters raw with their sea water. It is harder to get your oysters raw in Asia for obvious environmental reasons. The taste difference is quite pronounced, and this is too much of a cultural shock for me - I hate cooked oysters, they make me sick. I am already not a big fan of raw oysters, but one oyster per year with some good white wine goes a long way in your well-being. Maybe one day I will be used to it and eating some more.
However, take out the oysters from the fried oysters, and you get the best omelet you can possibly imagine.
I was trying to get my regular koay teow th’ng the other day - a fish noodle soup - at my regular place. I arrived at the wrong moment: they were out of broth. The only stall left was serving fried oysters. Then, I had this crazy idea to ask for fried oysters, without the oysters as I do not like those. The eggs are mixed with rice flour, salt and herbs. The mixture is deep fried in a pan similar to the one you use for paellas. Yes, those huge frying pans. 11 ringgits later (2.6$), you are served a fat good-looking omelet.
The omelet is a bit crunchy, yet sticky, and it melts in your mouth. This must be how heaven tastes like: both the texture and the taste are incredible.
The only downside is that it is incredibly oily. You quickly get full or disgusted, I don’t know which one first.
That was a hella good omelet though.