Oyster cake Fujian

Method

1. 1 Mix rice flour with tapioca flour and water until you get a paste of the desired consistency, then let it rest for 20 minutes.
2. 2 Slice the radish into strips, toss with salt, squeeze out the excess water, and mix with chopped scallions and crushed roasted peanuts.
3. 3 Dip the metal ladle into the hot oil to heat it evenly before scooping the batter.
4. 4 The ladle must be hot beforehand; if it's cold, the pancake will stick and won't fall out.
5. 5 Pour a layer of sauce into the ladle, then arrange the radish and oyster filling on top, and cover with another layer of sauce.
6. 6 Dip the entire ladle into 175-degree oil for 5 minutes until the pancake detaches from the ladle and turns golden brown and crispy.

With an appliance

• Air fryer 40 min

  Replace step 6: Remove the patties from the pan, spray oil evenly on both sides, then air fry at 190 degrees for 12 minutes, flipping at the 7th minute for a golden, crispy crust. Keep the oyster and filling arrangement between the two layers of batter the same as in step 5.