Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 eggs
- 1/2 cup fresh oysters, shucked
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup bean sprouts
- 1/4 cup sweet chili sauce
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, salt, sugar, and baking powder.
2. Add water and vegetable oil to the dry ingredients and mix until smooth.
3. Beat the eggs in a separate bowl and add them to the batter. Mix well.
4. Add the oysters, scallions, cilantro, and bean sprouts to the batter and mix until evenly distributed.
5. Heat a non-stick skillet over medium heat.
6. Pour 1/4 cup of the batter onto the skillet and spread it out into a thin pancake.
7. Cook for 2-3 minutes until the bottom is golden brown.
8. Flip the pancake and cook for another 2-3 minutes until the other side is golden brown.
9. Repeat with the remaining batter.
10. Serve hot with sweet chili sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Shrimp or scallops can be substituted for oysters.
- Chives can be substituted for scallions.
- Parsley can be substituted for cilantro.
- Mung bean sprouts can be substituted for bean sprouts.
Variations:
- Add diced bacon or ham to the batter for a meatier pancake.
- Add shredded carrots or cabbage for extra crunch.
- Use a different dipping sauce, such as soy sauce or hoisin sauce.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter to ensure a crispy pancake.
- Use a spatula to gently press down on the pancake while cooking to help it cook evenly.
- Don't overcrowd the skillet, as this will make it difficult to flip the pancake.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the pancakes on a platter with a drizzle of sweet chili sauce and a sprinkle of chopped cilantro on top.
Garnishes:
Chopped scallions, cilantro, and sesame seeds make great garnishes for this dish.
Pairings:
This dish pairs well with a light and refreshing cucumber salad.
Suggested side dishes:
Steamed rice or stir-fried vegetables make great side dishes for this dish.
Troubleshooting advice:
If the pancake is sticking to the skillet, add a little more oil to the skillet before pouring the batter.
Food safety advice:
Make sure to thoroughly clean and rinse the oysters before using them in this dish.
Food history:
Oyster pancakes are a popular street food in Taiwan and other parts of Asia.
Flavor profiles:
This dish is savory and slightly sweet, with a crispy texture from the pancake and a briny flavor from the oysters.
Serving suggestions:
Serve this dish as an appetizer or as a main course with a side dish.
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Region: Taiwanese