Crispy and Chewy Oyster and Napa Cabbage Pancake
An exquisite combination of oysters and napa cabbage, creating a pancake that is both crispy and delightfully chewy.
Savor the delicious Oyster and Napa Cabbage Pancake, subtly infused with the fresh aroma of the sea. It’s a culinary delight that promises a satisfying blend of textures.
Main Ingredients
- 10 Napa cabbage leaves (medium-sized)
- 1 handful of green onions
- 1 red chili pepper
- 1 green chili pepper
- 120g fresh oysters
Cooking Instructions
Step 1
In a large bowl, combine 1 cup of pancake mix and 1 cup of cold water. Whisk thoroughly until smooth and free of lumps, creating a well-balanced batter. The consistency should be neither too thin nor too thick.
Step 2
Chop the green onions into 3-4cm lengths. Roughly shred 10 medium-sized napa cabbage leaves. Finely chop the red and green chili peppers, removing the seeds. Add the shredded cabbage and chopped vegetables to the batter and mix well to ensure everything is evenly coated.
Step 3
Gently rinse the 120g of fresh oysters under running water and drain them. Add the oysters to the batter and use kitchen scissors to roughly cut them into bite-sized pieces within the batter. Mix gently to combine. If you prefer a subtle oyster flavor, adjust the quantity to your liking. For those who are sensitive to the oyster aroma, consider using fewer oysters or omitting them altogether.
Step 4
Heat a generous amount of cooking oil in a pan over medium-high heat. Ladle the batter onto the hot pan, spreading it thinly to form a pancake. Cook over medium-low heat until golden brown and crispy on both sides. The key is to achieve a delightful crispiness on the outside while maintaining a chewy texture inside.
