Crispy Kuching Oyster Pancake

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See original recipe at: chinesechicken.net

kept byJacquelineTiong
recipe bychinesechicken.net

Notes:

4 servings

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Ingredients:

Oyster, 2 pounds
Scallion, 4 stalks
Parsley, a small bunch
Potato starch, 5Tbsp
Fish sauce, 2tsp
White pepper, a dash
Chinese cooking wine, 2 tsp

MUST CLEAN oysters first.
Put the oysters in a large container. Fill it with water to cover the oysters.
Add a pinch of salt. Rub the oysters gently. The water would look cloudy. Discard the water.
Rinse the oyster for 5 or 6 times until the slimy stuff is gone.
Put the oyster in a colander, and let it drain. There may be some moisture in the oysters, that’s ok. It does not need to be completely dry.
Put oyster in a mixing bowl.
Whisk eggs
Cut scallion into dices, add it to the oysters.
Cut parsley into small pieces, add it to the oysters.
Add two tablespoon of flour first and see if it covers the oysters. Gradually add a little bit more flour if needed.
Add fish sauce, scallion, parsley, Chinese cooking wine, a dash of pepper to the mixture. Mix it well.
Use a non-stick frying pan. Spray oil.
Use high heat. Add oyster mixture to the pan. Make it flat like a thin layer
Pour eggs around the middle of the pancake
Let it cook untouched for 5 minutes or so.
Spray some oil on the top side of the oyster cake before flipping it over. Cook the other side for another 5 mins or so. Serve hot. Taste it. If you need it more salty, drizzle a few drops of fish sauce on top.