I was very pleased with my first attempt of this Oyster Cake commonly known as UFO.
The outside is crispy and inside moist and soft.
Oyster Cake originated from Fuzhou, China.
1 packet large frozen oysters (you can use the balance to dish oyster omelette)
To thaw the frozen oysters quickly, immerse the whole packet of oysters in cold tap water in a big mixing bowl for about half an hour.
Leave the oysters in the colander to drain.
Once oysters are thawed, the texture of the meat becomes softer and these oysters are not suitable for raw consumption.
Preferably oysters should be thawed in the refrigerator and never be refrozen again.
Bundle of Scallions (Washed and chopped)
A bowl of pan fried peanuts
Seasoned the oysters with Lawry’s Seasoned Salt and set aside.
Serving: 4 to 5 Oyster Cakes depending on the size of your ladle)
100g Plain Flour
100g Self Raising Flour
50g Rice Flour
3/4 teaspoon Baking Powder
Salt and pepper to taste
300 – 350 ml home prepared chicken stock
1 tablespoon cooking oil
1.1/2 tablespoons Maggi Seasoning
Make sure the batter is not to runny.
Set aside for about 15 minutes.
In a wok, add cooking oil deep enough to cover the ladle.
Place the frying ladle in the hot oil for about two minutes to heat it up. This will also prevent the batter from sticking onto it.
Add two tablespoons of batter on the frying ladle and top with two to three large oysters and a generous amount of chopped scallions.
Cover with another thin layer of batter.
Add some pan fried peanuts on top of each cake.
Lower the ladle into the hot oil for about two to three minutes or until the cake is set.
With the aid of the butter spreader, slowly remove the oyster cake from the ladle.
Deep fry each cake in the hot oil till the cake turned golden brown or to your desired doneness.
Each oyster cake is crispy on the outside and moist and soft inside.
The oysters remained juicy.
Served with your preferred chilli sauce or even fresh green chillies.
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