Ocean’s Delight! Flourless Oyster Pancakes
Ocean’s Delight! Flourless Oyster Pancakes
Nutrient-Rich ‘Milk of the Sea’ Oysters: A Healthy & Delicious Flour-Free Oyster Pancake Recipe
Introducing a special oyster pancake recipe featuring fresh oysters, often called the ‘Milk of the Sea,’ a winter delicacy. This healthy and delicious pancake uses fresh vegetables and eggs instead of flour, highlighting the natural flavors of the ingredients. It’s perfect for those mindful of their diet. Enjoy the deep, oceanic flavor of seasonal oysters easily at home.
Main Ingredients- 150g fresh oysters (rinsed and drained thoroughly)
- 2 large eggs (no need to separate yolks and whites)
- 2 Cheongyang peppers (for a touch of spice, optional)
- 2 mini bell peppers (for color and a slight crunch)
- Pinch of salt (to taste)
- Pinch of cooking oil or olive oil (for pan-frying)
- Pinch of toasted sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, drain the fresh oysters on a sieve and gently rinse them under running water. Pat them thoroughly dry with paper towels, as excess moisture can make the pancakes soggy. Finely chop the Cheongyang peppers and mini bell peppers after washing and removing the seeds. Chopping them finely is important to prevent the pancakes from falling apart. In a bowl, combine the prepared oysters, chopped Cheongyang peppers, and chopped mini bell peppers. Crack in the 2 fresh eggs and add a pinch of salt to season. Gently mix everything together with chopsticks or a spatula until well combined, being careful not to mash the oysters.
Step 2
Heat a non-stick pan over medium heat and add enough cooking oil or olive oil. Avoid high heat, as it can burn the outside before the inside is cooked. Using a spoon, scoop portions of the oyster mixture and drop them onto the hot pan. You can shape them into small rounds or any desired size. Leave some space between each pancake to prevent them from sticking together. Once the bottom turns golden brown, carefully flip them using a spatula or chopsticks. Cook for about 2-3 minutes per side, until both sides are golden brown and the oysters are cooked through. The key is not to overcook them, preserving the fresh oyster flavor.
Step 3
Arrange the beautifully cooked oyster pancakes neatly on a serving plate. Just before serving, sprinkle a pinch of toasted sesame seeds over the top for an extra nutty aroma. For an enhanced taste, serve them with a dipping sauce made of soy sauce and wasabi, or a tangy chili sauce. These pancakes are best enjoyed immediately while warm and make a wonderful appetizer with makgeolli (Korean rice wine) or a cold beer.
