By Christopher Tan and Amy Van
Practice makes perfect with this beloved Teochew dish. Some people like it soft and fluffy, some prefer lots of crunchy bits, while still others favour tender blobs of starch around the oysters. Adjust it to please yourself. Take care not to overcook the oysters, so that they retain their succulence. If the oysters exude a lot of tasty juice, drain them and use the juice to make up part of the water for the starch batter.