I am a HUGE fan of Oyster Cakes. I suppose I had them quite a fair bit when I was a young child and eating it revokes memories of my childhood. I recall being able to buy them from this vendor outside my secondary school during my secondary school days. That and ice jelly. The thought of it makes me salivate! However, in the recent years, it's been tough to purchase them and even if I do spot them, they're pretty stale (yucks) or over-fried (even yuckier)! When Meatmen posted their version of it, I was thrilled and couldn't wait to try them!
I got the ingredients yesterday but failed to cook it as my mum wasn't keen in popping by as she was worn out. Today, we met for lunch and had a little shopping before she came over to my place. She calls me insane for wanting to cook.. let alone deep fry! XD
I'm pretty glad that she helped me in the kitchen as I was cooking and we kinda worked out on tips that helped the oyster cake cook well. So here I am, pleased to share my version of the fried Oyster Cake! I'd rate this a difficulty level 3 out of 5.. time taken to cook depends on the number you cook.. and how fast you can have it cooked (:
This recipe yields about 14 small oyster cakes
180g plain flour
2 tsp baking powder
80g rice flour
1 tsp pepper
1 tsp salt
2 tsp chicken powder
1 tbsp cooking oil
300g oyster meat
9 tiger prawns
50g peanuts (ready-to-eat ones)
200g minced pork
1/2 tsp sugar
1 tbsp sesame oil
1/2 tsp light soya sauce
1/2 tbsp corn flour
1/2 tsp cooking oil
1 tbsp water
1. Marinate pork with condiments. Set aside for 20 minutes.
2. Clean prawns and slice into bite sized pieces. I excitedly reserved the head and shells!
3. Cut chives into small pieces.
4. Place all batter ingredients in a bowl. Add the water gradually while whisking the batter. Whisk till a smooth batter is achieved.
5. Set up your station!
6. Heat up oil for deep frying, the deeper the better in my opinion. However, do ensure that you can still hold your ladle well in the depth.
7. Heat up ladle in the oil for 1 minute.
8. Scoop some batter into the ladle.
9. Top with 1 - 2 oysters, 1 - 2 pieces of prawns, some minced pork and sprinkle some chives.
10. Cover/drizzle some batter over the ingredients, ensuring that the chives and ingredients are covered. Top with some peanuts.
11. Gently lower the ladle into the hot oil (on low-medium heat), allowing a 'skin' to form on the upper surface of the oyster cake.
12. Cook for 2 - 3 minutes or till oyster cake is browned and that the oyster cake can be easily removed from the ladle.
13. Fry for a little while more till the bottom is nice and brown.
14. Remove from oil and drain well.
1) Ladle has to be HOT before the batter is scooped onto the ladle for it not to stick on the batter. Heat it up between each oyster cake for it to be hot enough not to allow for the sticking of batter.
2) Lower the ladle gently into the oil, else straight pokey sticks of batter will form above the oyster cake.
3) A deeper pan/pot allows for less harsh splatter.
4) Get a ladle with a longer ladle, your hands will thank you (:
Enjoy these awesome Oyster Cakes!
Hi, my dad would love this! where to buy the ladle and oysters? Also, is it chives or Chinese parsley? Thanks!!ReplyDelete
Hello Shirley! I got the ladle from Daiso and oysters from Giant (frozen ones).Delete