潮式煎蠔餅

潮式煎蠔餅

材 料 :

300 克蠔仔 1/2 杯水 2 隻鴨蛋 1/2 茶匙鹽 

1 棵芫茜 1 湯匙生粉 1 湯匙荵粒 4 湯匙蕃薯粉 

調味料 :

1 湯匙魚露 胡椒粉少許 

做 法 :

 (1) 蠔仔用生粉抹勻，再用清水洗淨，飛水備用。

 (2) 蕃薯粉用水開勻，加已打勻的鴨蛋，最後加蠔仔、鹽及荵粒。

 (3) 燒熱鑊及油，用半煎炸方式以中火分兩次煎蠔餅至金黃，灑上 芫茜及調味伴食。

fried Oyster Cake in Chiu Chow Style 

Ingredients : 

300g Pearl oyster 1/2 cup water 2 Duck eggs 1/2 tsp salt 1 spring coriander 1 tbsp cornstarch 1 tbsp diced spring onion 4 tbsp sweet potato starch 

Seasoning : 

1 tbsp fish sauce A pinch of pepper 

Method :

(1) Rub the pearl oyster with cornstarch. Rinse & par-boil.

(2) Stir water into the sweet potato starch. Mix in duck egg. Toss with pearl oyster, salt & diced spring onion.

(3) Heat a pan of oil, semi deep-fry in medium fire until golden. Sprinkle coriander on top & serve with seasoning.