Crispy Oyster Pancake
A beloved Fujian and Taiwanese street food featuring plump, juicy oysters bound in a silky egg custard, pan-fried until golden and crisp around the edges. This comforting dish delivers textural contrast in every bite.
Story
This oyster pancake (hāi-ā-loh in Hokkien) is a nostalgic comfort food found at night markets throughout Fujian and Taiwan. The key is getting that beautiful crispy exterior while keeping the inside tender. Feel free to swap Thai basil with celery leaves if you prefer.
Ingredients
fresh oysters
200g
eggs
3 large
rice flour
4 tablespoons
vegetable oil
4 tablespoons
salt
1/2 teaspoon
white pepper
1/4 teaspoon
Chinese cooking wine
1 tablespoon
green onions
2 stalks, chopped
fresh herbs (Thai basil or celery leaves)
a small handful
Instructions
1
Prepare the oysters
Rinse the fresh oysters under cold water and drain well. Pick through them carefully to remove any shell fragments. Pat completely dry with paper towels - this is important for achieving a crispy result.
2
Make the batter
In a large bowl, whisk the eggs until well combined. Add the rice flour, salt, white pepper, and cooking wine. Stir until you have a smooth, slightly thick batter. The consistency should coat a spoon.
3
Combine and rest
Gently fold the oysters into the batter along with half the green onions. Let the mixture rest for 5 minutes - this allows the rice flour to hydrate and ensures even cooking.
4
Pan-fry until golden
Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Pour in the oyster mixture and spread it into an even layer. Cook without stirring for about 3 minutes until the bottom is golden and set. Flip carefully and cook another 3 minutes until both sides are crisp and golden.
5
Serve immediately
Slide the pancake onto a plate, garnish with remaining green onions and fresh herbs. Cut into wedges and serve hot. Traditional accompaniments include sweet chili sauce or soy sauce with sliced chilies.
