I should begin by mentioning that both the chili paste and the garlic sauce are extremely hot, and you should first test the amount used to ensure that it suits your taste. Dissolve corn starch in oyster liquid and set aside. In the bottom of a 10-inch skillet, heat sesame oil over medium-high heat. Add shallots, green onions, garlic and ginger. Saute 3-5 minutes or until vegetables are wilted. Add oysters and blend well. Add the ground chili paste, garlic sauce and clam juice. Cook until oysters are puffy, but not over cooked, 3-5 minutes. Using a slotted spoon, remove oysters from the skillet and keep warm. Return the skillet to heat and bring to a low boil. Stir the dissolved corn starch liquid and add to the skillet, stirring constantly. Season to taste using salt and reduce the liquid to half volume. Return the oysters to the thickened liquid and reheat for 1 minute. Serve over garlic croutons or with crackers. You may wish to serve as a pasta sauce over angel hair or spaghetti. Sprinkle with parsley to garnish.