There are numerous delicious dishes in Chinese cuisine that will surely amaze your taste buds. Oyster cake, a chewy delicacy that is popular in Chinese restaurants and from the bustling streets of Chinatown, is one such dish that will have you coming back to get another order.
With the unique flavor and mouthfeel of oyster, along with the softened crisp of the bean sprouts, this Oyster Cake offers two kinds of textures in one bite. Having been mixed into the batter itself, the essence of the sea can be found in every spoonful.
Oyster Cake
Ingredients
Oyster Cake Base:
- 200 g. fresh oyster
- 1/2 Tbsp. rice wine
- 2 Tbsps. Maggi Oyster Sauce
- 2 tsp. sesame oil
- 1 tsp. ground black pepper
- 1 stalk onion leeks
- 1/4 cup tapioca starch
- 2 Tbsps. water
- Oil, for sautéing
Oyster Addition:
- 4 pcs. egg
- 1 cup bean sprout
For the Sauce:
- Sweet Chili
- Maggi Oyster Sauce
- Hot sauce (optional)
Garnish:
- Bean sprout
- Cilantro
Instructions
- Rinse the oysters several times until the water runs clear. Drain the excess liquid through a colander. Make sure there are no more shells, small particles, or sand in it. Once drained, place it in a bowl.
- In the bowl with the oysters, add Chinese rice wine, Maggi Oyster Sauce, black pepper, and sesame oil. Add the onion leeks and tapioca starch. Mix them all together before adding more water as you don’t want the mixture to be too wet.
- Heat the pan, then add the oil to ensure the oyster batter does not stick. Make sure to be generous with the oil. When the oil is hot enough, pour the oyster batter in.
- In a bowl, crack the eggs in. Season with salt. Beat.
- When the edges are beginning to brown, add the bean sprouts, then pour the beaten egg into the pan.
- After leaving it to cook for a while, once you can swirl it around the pan freely, flip the oyster cake over and let the other side cook.
- When the other side is cooked, flip it again and slide it into a plate.
- In a bowl, mix sweet chili sauce and Maggi Oyster Sauce. Serve the sauce on the side.
- In the same pan where you cooked the oyster cake, sauté the bean sprouts. Season with salt. Once cooked, use it along with cilantro leaves to garnish the oyster cake.
Instead of eating out today, cook this along with other Chinese dishes in order to create your very own version of an Imperial banquet. With that, your house will be enveloped in the mouthwatering scent of familiar Asian flavors that will surely fill both you and your table.
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