the local version of Oyster Cakes have been in knocked into my memory since I was child, watching vendors at Pasar preparing them but being salty I couldn’t try them since they were usually non-halal, with the filling being made of pork.
now that I’m an adult and that I could cook just about anything I want, I decided to make it and boy it was so overwhelmingly delicious. the crust has perfect crunch which could still say crisp after an hour being left out. the oysters, being covered by the batter, stays juicy and delicious, together with a meaty mince filling.
also, isn’t it cute that it takes the shape of a UFO?
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Fuzhou Oyster Cake (but halal!)
(serves 4)
minced filling:
300g minced chicken
1 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp sugar
1 tsp sesame oil
1 tsp cornstarch
dash of ground white pepper
1 tbsp water
5 medium prawns, peeled, deveined and diced
batter:
150g plain flour
60g rice flour
50g potato flour
2 tsp baking powder
1/2 tsp ground white pepper
1/2 tsp mushroom seasoning (optional)
400ml cold water
oil, for deep-frying
16 oyster, deshelled and rinsed
5 sprigs chives, cut to 2 inch pieces
1 cup peanuts, skin-on
1 cup chicken rice-style chilli sauce, for dipping
directions
prepare the filling by combining all the ingredients into a bowl. mix well to incorporate the seasoning and set aside in the fridge to marinate for at least 30 minutes.
In a bowl, whisk together the flours + baking powder + pepper + seasoning until well combined. whisk in the water and mix until it achieves the perfect thick consistency.
to fry the oyster cake, heat a pot of oil on medium heat. then, using a stainless steel soup ladle, submerge it in the hot oil for 10 seconds and scoop out about of tablespoon of super hot oil onto the ladle.
fill the batter until it reaches halfway up the ladle. add one tablespoon of filling followed but 2 pieces of oyster and 3-4 chives.
cover the top with more batter until the filling and oysters are no longer visible. sprinkle on 3-5 peanuts on top. quickly submerge the whole ladle into the oil and fry until the top is golden.
then, using a satay stick, run it through the edges of the oyster cake to pry it out. return the whole oyster cake in oil to continue to cook the bottoms side.
once everything is evenly brownedd, remove from oil and strain onto paper towels.
enjoy oyster cake with a zesty sambal or a chicken rice-style chilli.
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