Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
MyCookbook Recipe Database
MyCookbook Member: brucen
Recipe Category: Appetizer
Recipe Preparation Level: easy
An unusual flavor combination-oysters, and scallion - with a crispness that make these little cakes a delightful extra at large Eastern meal. Nice as an appetizer too.
4 eggs, slighly beaten
1/4 cup oyter liquid
1/2 tsp salt, 1/4 tsp pepper
5 scallions, minced
4 Tbsp flour
1/2 tsp baking powder
1 pint (2 cups) shucked oysters, drained, chopped
3 cups oil
6 Tbsp vinegar
3 tsp chili sauce
In a medium bowl mix eggs, oyster liquid, salt, pepper and scallions. Stir in flour and baking powder, Fold in chopped oysters. Place batter by the stove, with a Chinese sieve or a slotted spoon. Set paper-lined serving dish in 250 deg oven.
Set wok over high heat for 30 seconds, pour in oil, heat to 350 deg or until a drip of batter sizzles. Drop batter by tablespoonful into oil and fry golden brown, 2 to 3 minutes. Cook only as many as will float freely in oil at a time. Scoop out with sieve, drain, keep warm. Serve with vinegar and chili sauce combined.
Serves 4 , more if other dishes are offered.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!