Crispy Oyster Pancake

Teochew-style crispy oyster pancake! One of my comfort food growing up.
Oyster Pancake
- 1 cup raw oysters
- 1 egg
- 1/2 cup sweet potato starch
- 6 tbsp water
- 1/4 cup cilantro
- 1/4 cup scallion
- 1 tbsp Shaoxing wine
- 1 tsp white pepper
- 2-3 tsp cornstarch
Dipping Sauce
- 1 tbsp fish sauce
- 3 tbsp water
- 1 tsp minced Thai chili (optional)
1. Gently massage the oysters with a few teaspoons of cornstarch and salt. Let it rest for a few minutes, then rinse them through cold water a few times until the water comes out clear.
2. Boil a pot of water and add a splash of shaoxing wine. Blanch the oysters for a minute. Strain and set aside.
3. Make your batter by whisking together sweet potato starch and water. Then fold in your greens and oysters.
4. Whisk an egg in a separate bowl.
5. Heat up oil on a skillet and add in the batter with a ladle. Even out the batter and oysters. Cook on medium-high heat for 3 minutes or until golden. Evenly pour the beaten egg into the pancake before flipping it. Cook the other side until golden.
6. Serve with the dipping sauce.
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[@Shuji_o.0]

Looks great!