FOOD

How To Make Oyster Pancakes Straight From An Asian Night Market

kate Kate Taylor

Every week on LittleThings’ Facebook Live show Slice, we challenge food experts to create delicious and easy-to-make dinners for less than $12. This week we have invited Chef Henry Lin to come in and race against the clock. 

Chef Henry currently works as the head chef at New York City’s Leaf Bar & Lounge where he serves unique Asian fusion food that is inspired by his Taiwanese background. Some noteworthy menu items include molten cheeseburger spring rolls and General Tso’s chicken wings.

Today, Chef Henry cooked up something a bit more authentic. Oyster pancakes are described as a “Quintessential Taiwanese night market dish” by the owner of Leaf Bar & Lounge, Todd Leong.

An oyster pancake is pretty much just how it sounds: a savory, omelet-like pancake filled with oysters. The version Chef Henry made includes chrysanthemum greens for flavor and is topped with a sweet and savory sauce.

Of course, oysters aren’t usually the first food that comes to mind when you’re cooking on a budget. However, we assure you that this tasty meal for two can be made for less than $12. Here is the shopping list to prove it:

  • 4 fresh oysters – $6
  • Eggs – .30
  • Chrysanthemum leaf – $1.50
  • Garlic – $1
  • Soy sauce – .25
  • Sugar – .25
  • Sweet potato starch – .50
  • Corn starch – .50
  • Ketchup – .25
  • Hoisin sauce – .50
  • Optional Ajinomoto .50
  • Total = $11.85

Find the full recipe below.

Cook: 10 min
Prep: 5 min
Serves: 2
Ingredients
  • 4 fresh oysters
  • 2 eggs
  • 1 bunch chrysanthemum leaves
  • 4 oz. sweet potato starch
  • 3 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 6 teaspoons water
  • 4 teaspoons sugar
  • Pinch Ajinomoto
  • 3 teaspoons ketchup
  • 1 oz. cornstarch
  • 1 teaspoon hoisin sauce
Instructions
  • To make the sweet and sour red sauce, combine the ketchup, hoisin, 3 teaspoons of sugar, 3 teaspoons of water, and the cornstarch. Mix until smooth and set aside.
  • To make the garlic soy sauce, combine the soy sauce, garlic, 1/2 teaspoon of sugar, and a pinch of Ajinomoto
  • In a separate bowl, mix sweet potato starch with 1/2 cup of water.
  • Place oysters over medium to high heat in pan with canola oil. Cook for 1 to 2 minutes, until firm.
  • Add sweet potato mixture to the pan to bind oysters together, then add scrambled egg mixture.
  • Add vegetables and cook for 2 to 3 minutes before flipping and adding more vegetables to other side of the pancake.
  • Pour in garlic soy sauce to cook into the pancake until it is firm.
  • Add sweet and sour red sauce to the top of the pancake once plated. Enjoy!
Taiwanese Oyster Pancake 5 minutes 10 minutes 15 minutes Serves 2 //www.littlethings.com/app/uploads/2017/05/recipe_card_Slice_OysterPancakes-850x416.jpg fresh oysters eggs chrysanthemum leaves sweet potato starch canola oil garlic, minced soy sauce water sugar Ajinomoto ketchup cornstarch hoisin sauce To make the sweet and sour red sauce, combine the ketchup, hoisin, 3 teaspoons of sugar, 3 teaspoons of water, and the cornstarch. Mix until smooth and set aside. To make the garlic soy sauce, combine the soy sauce, garlic, 1/2 teaspoon of sugar, and a pinch of Ajinomoto In a separate bowl, mix sweet potato starch with 1/2 cup of water. Place oysters over medium to high heat in pan with canola oil. Cook for 1 to 2 minutes, until firm. Add sweet potato mixture to the pan to bind oysters together, then add scrambled egg mixture. Add vegetables and cook for 2 to 3 minutes before flipping and adding more vegetables to other side of the pancake. Pour in garlic soy sauce to cook into the pancake until it is firm. Add sweet and sour red sauce to the top of the pancake once plated. Enjoy!

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