Oyster pancakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Oysters |
| 4 | Scallion stalks | |
| 4 | Eggs | |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 4 | tablespoons | Flour |
| ½ | teaspoon | Baking powder |
| ¼ | cup | Oyster liquid |
| Oil | ||
| 6 | tablespoons | Vinegar |
| 1 | Or | |
| 2 | teaspoons | Hot sauce |
Directions
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, .