Crispy & Chewy Hong Kong-Style Oyster Pancake
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Craving a delicious oyster pancake? Elevate your palate with this Hong Kong-style oyster pancake recipe, renowned for its incredibly crispy exterior and delightfully chewy interior! We’re combining fresh oysters with a medley of finely chopped vegetables and a special blend of potato starch, sweet potato starch, and glutinous rice flour for an irresistible texture. Enjoy it as a savory snack with makgeolli (Korean rice wine), or transform it into a gourmet sandwich by layering it inside toasted ciabatta. This recipe offers a sophisticated yet simple way to enjoy oysters, perfect for a quick meal or an impressive appetizer.
Main Ingredients- 250g fresh oysters
- 1/2 onion
- 1/3 zucchini
- A small amount of king oyster mushrooms (or enoki mushrooms)
- 1/4 carrot
- 2 stalks scallions
Cooking Instructions
Step 1
First, prepare the batter ingredients that will make your oyster pancake incredibly crispy and chewy. In a bowl, combine 1 tablespoon of glutinous rice flour, 4 tablespoons of potato starch, and 3 tablespoons of sweet potato starch. This specific flour ratio is the secret to achieving that perfect Hong Kong-style texture.
Step 2
Next, add 1 tablespoon of salt for savory flavor and 1 teaspoon of dried basil for a fragrant aroma. Whisk these dry ingredients together thoroughly until well combined and there are no clumps.
Step 3
Prepare your main ingredients: 250g of fresh oysters (cleaned), finely julienned vegetables (onion, zucchini, carrot), king oyster mushrooms (or enoki), and chopped scallions. (Tip: For a better texture and faster cooking, julienne the zucchini, carrot, and onion thinly. You can also use pre-julienned vegetables that have been frozen.) Add all these ingredients to the bowl with the dry mix. Gradually add water, a little at a time, while stirring to achieve the right batter consistency. It’s crucial not to add too much water at once; you want a thick batter that just coats the ingredients. The batter should be slightly thick because the oysters will release some moisture as they cook.
Step 4
Once you have a thick oyster pancake batter, cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes to allow the flavors to meld and the texture to develop. After resting, give the batter a good stir before proceeding.
Step 5
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Spoon portions of the rested batter into the hot pan to form pancakes of your desired size. Fry until the bottom is golden brown and crispy before carefully flipping it over. To ensure even cooking, especially if your stove has hot spots, gently rotate the pan as you fry to achieve a uniformly crispy pancake.
Step 6
The oyster pancakes are now perfectly cooked, showcasing the delightful crispiness from the potato and sweet potato starches and the satisfying chewiness from the glutinous rice flour, characteristic of the Hong Kong style. The fresh, briny flavor of the oysters combined with the slight crunch of the vegetables creates a truly delicious experience.
Step 7
If you’re making the oyster pancake sandwich, slice a ciabatta roll in half horizontally. Toast the cut sides in a dry pan (no oil needed) until golden brown. Place a freshly cooked Hong Kong-style oyster pancake on the bottom half of the toasted ciabatta. Drizzle with your favorite toppings like ketchup, demi-glace sauce, or mayonnaise, according to your preference.
Step 8
Place the top half of the ciabatta roll over the oyster pancake to form the sandwich. The weight of the bread will gently press down the pancake, creating a cohesive sandwich. Wrap it snugly in sandwich paper for a neat presentation. Voila! You’ve created a gourmet ‘Hong Kong-style Oyster Pancake Sandwich’ that’s far more elevated than typical street food and incredibly nutritious.
Step 9
These prepared oyster pancake sandwiches can be individually wrapped and stored in the freezer. They make for a convenient and delicious meal or snack whenever you need a quick bite.
Step 10
Alternatively, if you prefer to enjoy the oyster pancakes without the sandwich, serve them hot with a side of dipping sauce (mix soy sauce with a pinch of chili powder). They are incredibly satisfying on their own, and honestly, who needs rice when you have these? They pair exceptionally well with a chilled glass of makgeolli. Experience the fantastic contrast of a super crispy exterior, a delightfully chewy interior, and the fresh taste of the sea in every bite!
