For flour mixture: Combine the flours, add water and stir to get a runny liquid. Set aside.
For chilli dip: Mix the chilli paste and rice vinegar. Set aside.
For oyster omelette: Mix the fish sauce and water together. Set aside.
Heat a 28cm-wide non-stick skillet over medium heat. - See more at: http://www.soshiok.com/recipe/prawn-and-oyster-omelette#sthash.qHniSxp7.dpuf
Add 2 tablespoons vegetable oil and allow it to heat up.
Give the flour batter a good stir and pour enough batter to coat the pan fully, forming a very thin layer. Move the pan around so it is spread evenly. Keep at least 1 Tbs of flour mixture, to be used later.
Allow it to cook and crisp up at the bottom.
When the flour batter turns semi-translucent, add the eggs and swirl them around the pan.
After 30 seconds, or when the eggs are partially cook, break up the pancake into four and flip the pieces over.
When both sides of the pancake are crisp, stir and push it to one side.
On the other side of the pan, add 1 tablespoon vegetable oil and the minced garlic.
When the garlic becomes aromatic, add the prawns and belacan chilli if desired. Allow it to cook for 30 seconds or until the prawns are cooked.
Mix the garlic, prawns, diluted fish sauce mixture and belacan mixture with the scrambled pancake, and push aside.
Add the remaining 1 tablespoons vegetable oil and the oysters, followed by 1 tablespoons of the flour mixture and cook for 20 seconds.
Next, add in the spring onion and fry the pancake.
Turn off the heat when the spring onions wilt a little.
Garnish with the Chinese parsley and serve immediately with the chilli dip.