Oysters are delicious and very nutritious. This is one of my favourite seafood items. You can prepare them in a variety of appetizing ways. One of my favourite is ‘Oyster Cake’. Since I’m fond of Chinese food, let me share to you how I make interesting oyster cake. The unique texture imparted by sweet potato starch (you can buy this item from Chinese specialty shops) is truly amazing. Try out this recipe and place your comments on this post.
Ingredients:
1 cup Raw Oyster Meat
1 cup Mung Bean Sprouts
½ cup Green Onion (minced)
1/2 cup Bush Peas (sliced thinly)
½ cup Carrot (coarse grated or finely julienned)
½ tsp. Black Pepper (ground)
¼ tsp. Iodized Salt
1 ½ cup Sweet Potato Starch
1 tsp. Sesame Oil
1/3 cup Water
1 tsp Garlic (minced)
¼ cup Onion (sliced thinly)
Safflower Oil (for frying)
Cooking Procedure:
In a suitable bowl, combine starch, iodized salt, black pepper, water, garlic, and onion. Mix well and then toss in the carrots, green onion, bush peas and mung bean sprouts. Again mix well and then toss in the oysters. Fold to combine uniformly.
In a suitable frying pan (preferably Teflon pan) heat a small quantity of the cooking oil. When the oil is near its smoke point, put the oyster batter in and fry one side under low flame. When the surface starts to cook and not runny anymore. Turn over the oyster cake to cook the other side. Put additional oil to cook properly and to have that nice flavour. Serve immediately.
You can enjoy the dish more with the following dressing recipe.
½ cup Vinegar
1 tsp. (Garlic minced)
Combine the vinegar and garlic and let stand for about 5 minutes before use. Preparing this before cooking the oyster will allow more garlic flavour to infuse on the vinegar. Enjoy!!!
Ingredients:
1 cup Raw Oyster Meat
1 cup Mung Bean Sprouts
½ cup Green Onion (minced)
1/2 cup Bush Peas (sliced thinly)
½ cup Carrot (coarse grated or finely julienned)
½ tsp. Black Pepper (ground)
¼ tsp. Iodized Salt
1 ½ cup Sweet Potato Starch
1 tsp. Sesame Oil
1/3 cup Water
1 tsp Garlic (minced)
¼ cup Onion (sliced thinly)
Safflower Oil (for frying)
Cooking Procedure:
In a suitable bowl, combine starch, iodized salt, black pepper, water, garlic, and onion. Mix well and then toss in the carrots, green onion, bush peas and mung bean sprouts. Again mix well and then toss in the oysters. Fold to combine uniformly.
In a suitable frying pan (preferably Teflon pan) heat a small quantity of the cooking oil. When the oil is near its smoke point, put the oyster batter in and fry one side under low flame. When the surface starts to cook and not runny anymore. Turn over the oyster cake to cook the other side. Put additional oil to cook properly and to have that nice flavour. Serve immediately.
You can enjoy the dish more with the following dressing recipe.
½ cup Vinegar
1 tsp. (Garlic minced)
Combine the vinegar and garlic and let stand for about 5 minutes before use. Preparing this before cooking the oyster will allow more garlic flavour to infuse on the vinegar. Enjoy!!!
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