Photograph of the finished Oyster cake Fujian

China · Bánh hàu chiên Phúc Kiến

Oyster cake Fujian

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1 kg
  • Photograph of Rice flour Rice flour 480 g
  • Photograph of Tapioca starch Tapioca starch 160 g
  • Photograph of White radish White radish 600 g
  • Photograph of Roasted peanuts Roasted peanuts 200 g
  • Photograph of Spring onion Spring onion 140 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of White pepper White pepper 20 g
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 200 g
  • Photograph of Salt Salt 24 g

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.

Start cooking