In a saute pan, add oil and garlic, squid, octopus and whole oysters, season with salt.
Stir and cook 3/4‘s of the way, until just about cooked through and reserve in a bowl.
Into a small bowl, crack 2 eggs and whisk with flour and water, season with salt, sesame oil and add chopped scallions.
Add oil to non-stick skillet over low heat and add egg mixture to the pan, top with seafood and sliced dried chilis. Cook on a low fire, until the top is set. Flip onto another pan and sear the other side.
Meanwhile, in a small bowl, add sugar and dilute with soy sauce, 2 tsp sesame oil and a splash of rice vinegar.
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