Plump Oysters in Autumn: Golden Pan-Fried Delicacy
Autumn’s Bounty: Achieve Perfectly Fried Oyster Pancakes Every Time
We’ve crafted delicious oyster pancakes using plump, seasonal oysters, a true delight of autumn. These pan-fried pancakes boast a golden-brown exterior and a tender, melt-in-your-mouth texture without any sliminess. They offer a savory taste with a subtle hint of the sea. Enjoying these pancakes made with fresh, seasonal oysters is not only nutritious but also a wonderful addition to your autumn side dishes or a perfect pairing with drinks.
Main Ingredients- 200g Fresh Oysters
- 1 Tbsp Coarse Salt (for cleaning oysters)
- 4 Tbsp Pancake Mix (Buchim Garu)
- 2 Tbsp Chives, finely chopped
- 1 Tbsp Red Chili Pepper, seeded and minced
- 1 Egg
Cooking Instructions
Step 1
First, prepare 200g of fresh oysters. Add 1 tablespoon of coarse salt to enough water to cover the oysters. Gently swirl the oysters with your hands to clean them. This process removes impurities and helps eliminate any fishy odor.
Step 2
Once cleaned, drain the oysters in a colander. Rinse them thoroughly under cold running water a couple of times to ensure they are extra fresh.
Step 3
Pour hot water evenly over the rinsed oysters. The key is to blanch them just enough to slightly cook them, about 10-20 seconds. Be careful not to overcook, as this can make the oysters tough.
Step 4
Drain the blanched oysters and carefully pat them dry with paper towels, ensuring both sides are thoroughly dry. Excess moisture can lead to soggy pancakes.
Step 5
Finely chop the chives. Seed and mince the red chili pepper. Adding these not only enhances the flavor but also makes the oyster pancakes visually appealing.
Step 6
In a bowl, crack one egg and whisk it well. Add the chopped chives and minced red chili pepper to the whisked egg and mix everything together to create the egg batter.
Step 7
Coat the drained oysters evenly with pancake mix, front and back. Applying a thin layer of batter helps preserve the oyster’s natural flavor. Gently shake off any excess powder.
Step 8
Dip the oyster-coated oysters into the prepared egg batter, ensuring they are well coated. Mix them gently so that the batter evenly coats each oyster.
Step 9
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the battered oysters into the pan to fry. Try to leave some space between them so they don’t stick together.
Step 10
Oyster pancakes can brown quickly, so managing the heat is crucial. Start by frying over medium heat. As they begin to turn golden brown, reduce the heat to medium-low or low. Cook slowly, flipping them occasionally, until they are golden brown on both sides and cooked through. Your delicious oyster pancakes are ready!
