Crispy & Tender Hong Kong-Style Oyster Pancakes (with Oyster Cleaning Tips!)
Crispy & Tender Hong Kong-Style Oyster Pancakes (with Oyster Cleaning Tips!)
Chef Baek Jong-won’s Oyster Pancake Recipe: Enjoying Oysters Without the Fishy Smell, Hong Kong Style! Plus, How to Clean Packaged Oysters!
As autumn and winter arrive, fresh oysters are readily available in supermarkets. However, their distinct aroma can be polarizing. This Hong Kong-style oyster pancake recipe by Baek Jong-won is designed to appeal even to those who usually shy away from oysters! It features generous amounts of green onions and chili peppers to enhance the flavor, and cooking them in small clusters of 3-4 oysters makes them easy to handle and visually appealing. Instead of a soft, limp texture, these pancakes are fried to achieve a delightful crispy exterior and a juicy, tender interior, minimizing the strong oyster scent. Get ready for a truly enjoyable oyster experience!
Oyster Pancake Ingredients- 250g fresh oysters
- 1/2 cup tempura powder (or frying flour)
- 1/3 cup cold water
- 1 fresh egg
- 20cm leek (white part mainly), thinly sliced
- 2 Korean green chilies, thinly sliced
- 1/2 red chili, thinly sliced
- Generous amount of canola oil or cooking oil
Cooking Instructions
Step 1
First, prepare one package of oysters. Choosing fresh oysters is the crucial first step to ensuring a delicious oyster pancake.
Step 2
Discard the water that came with the packaged oysters. Fill the bowl with enough clean, fresh water to just cover the oysters. Add a pinch of coarse salt and gently swirl the oysters to clean them, being careful not to damage them. Handle the oysters delicately.
Step 3
You’ll notice the water becoming cloudy and murky as you wash them. Surprisingly, there can be quite a bit of debris, so we highly recommend washing them thoroughly before consumption, even if it seems a bit tedious.
Step 4
Drain the cloudy water and refill the bowl with clean, fresh water. Repeat this rinsing process 2-3 more times until the water runs clear. This meticulous cleaning helps effectively remove any unpleasant oyster odors.
Step 5
Drain the thoroughly cleaned oysters in a sieve. If the oysters are still too wet, you can gently pat them dry with a paper towel to ensure the batter adheres well and doesn’t become too watery.
Step 6
Thinly slice the leek, about 20cm in length. Using the white parts will add a pleasant aroma and texture.
Step 7
Thinly slice the 2 Korean green chilies and half of the red chili. If you enjoy a spicier kick, feel free to increase the amount of green chilies. The red chili adds a nice touch of color.
Step 8
In a bowl, combine the tempura powder, cold water, and the egg. Whisk until you have a smooth batter without any lumps. You can substitute frying flour with Korean ‘buchim garu’ (pancake mix) if needed. Using cold water helps achieve a crispier finish.
Step 9
Add the drained oysters, sliced leeks, and chilies to the batter. Gently mix everything together, being careful not to break the oysters.
Step 10
Now it’s time to cook the oyster pancakes. Heat a generous amount of canola or cooking oil in a pan over medium heat. Scoop portions of the oyster mixture into the hot oil, forming small pancakes, about 3-4 oysters per pancake. The key is to fry them until golden brown and crispy.
Step 11
Fry each side for about 3-4 minutes until golden brown and crisp. You’ll achieve a delicious oyster pancake with a wonderfully crispy exterior and a succulent, flavorful interior. Serve immediately for the best taste and texture!
