Place the 10 fresh oysters in a bowl and add 2 tbsp cornstarch. Gently mix to coat the oysters. The cornstarch helps remove any surface mucus. Rinse the oysters thoroughly with plenty of water 2-3 times. Drain and set aside.

In a large mixing bowl, combine 2 tbsp cornstarch, 2 tbsp all-purpose flour, 1 tsp five-spice powder, and 1 tsp salt. Mix well. Crack 2 eggs into the mixture and stir until the batter reaches the consistency of thick yogurt. Fold in 50g chopped green onions and mix until evenly incorporated.

Dip each oyster into the batter, ensuring they're fully coated. Heat a pan over medium heat and add 3 tbsp cooking oil. Once the oil is hot (slightly smoking), carefully place the battered oysters into the pan. Cook for 3-5 minutes, flipping occasionally, until both sides are golden brown and crispy.

Arrange the cooked oysters on a serving plate and garnish with chopped parsley and a sprinkle of salt & pepper seasoning if desired. Serve immediately while hot and crispy.