Oyster pancakes

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, .

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