Crispy and Chewy Oyster and Chive Pancake
A Masterpiece with Rice Flour! The Perfect Harmony of Winter Oysters and Fragrant Chives in a Crispy and Chewy Oyster and Chive Pancake Recipe
Introducing a recipe for a crispy and chewy Oyster and Chive Pancake, generously filled with seasonal winter oysters. Even if you’re not usually a fan of pancakes, this recipe will surely win you over to the charms of oysters. Using rice flour for batter results in an even chewier texture, and the combination of fresh chives and plump oysters creates a rich flavor profile. Served with a warm cup of ‘Gokju’ (rice wine), it makes for a wonderful dinner or a delightful snack. If you love oysters and chives, this is a special flavor you can’t miss. Try making it now!
Main Ingredients
- 2 handfuls fresh oysters (approx. 200g)
- 2 handfuls prepared chives (approx. 150g)
- 1 cup rice pancake mix (for batter)
Seasoning and Accompaniments
- Pinch of salt
- Soy sauce (for dipping sauce)
- Cheongyang chili pepper (optional)
- Toasted sesame seeds (for garnish)
- Pinch of salt
- Soy sauce (for dipping sauce)
- Cheongyang chili pepper (optional)
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the chives thoroughly, drain them well, and cut them into manageable lengths of about 3-4 cm. Avoid cutting them too finely, as this can make the pancake mushy. Prepare them to a good, bite-sized length.
Step 2
In a large bowl, prepare the rice pancake mix. Using rice pancake mix instead of regular flour creates a much crispier and chewier texture, enhancing the appeal of the oyster and chive pancake.
Step 3
Add the cut chives to the bowl with the rice pancake mix. Ensure the chives are ready to be coated in the flour.
Step 4
Gently toss the chives with the rice pancake mix until evenly coated. Avoid overmixing; you want the chives to be lightly coated with the rice flour. This helps preserve the fresh texture of the chives.
Step 5
Gently rinse the fresh oysters under running water to remove any debris, then lightly pat them dry with a kitchen towel. Lightly coat the oysters with the rice pancake mix. This helps them adhere to the pancake batter when cooking and prevents them from falling out. If the oysters are very large, you can cut them in half.
Step 6
In a separate small bowl, gradually add water to a small amount of the rice pancake mix to create a thin batter. The batter consistency should be neither too watery nor too thick; it should be just enough to lightly coat the chives and oysters. Adding a pinch of salt to the batter will enhance the overall savory flavor of the pancake.
Step 7
Add the chives and oysters, which have been coated in rice flour, to the batter and gently mix. Ensure all ingredients are well combined with the batter. Mix carefully to avoid crushing the oysters.
Step 8
Heat a generous amount of oil in a frying pan over medium-low heat. Spoon the oyster and chive batter into portions of your desired size onto the hot pan and cook until golden brown on one side. Once golden, flip and cook the other side until evenly browned. The key is to cook until the exterior is nice and crispy. For an added kick, finely chopped Cheongyang chili peppers can be added to the batter while frying.
Step 9
Once perfectly cooked, transfer the Oyster and Chive Pancake to a plate lined with paper towels to drain any excess oil. Serve warm with soy sauce and toasted sesame seeds. For an enhanced dipping sauce, consider adding minced garlic and sesame oil to the soy sauce.
