Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Oysters |
| 4 \N | Scallion stalks |
| 4 \N | Eggs |
| ½ teaspoon | Salt |
| 1 dash | Pepper |
| 4 tablespoons | Flour |
| ½ teaspoon | Baking powder |
| ¼ cup | Oyster liquid |
| \N \N | Oil |
| 6 tablespoons | Vinegar |
| 1 \N | Or |
| 2 teaspoons | Hot sauce |
1. Shell oysters reserving their liquid, and chop coarsely. Cut scallion stalks in ½-inch sections.
2. Beat eggs. Then stir in salt, pepper, oysters and scallions.
3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into egg mixture.
4. Heat a skillet and grease lightly with a drop of oil. Spoon oyster batter onto skillet (with a large spoon) to make pancakes 2 inches in diameter. Brown lightly on each side. Remove and keep warm.
5. Repeat, re-oiling skillet each time batter is added. Serve pancakes with a dip made by mixing vinegar and hot sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .