Ocean’s Delight! Plump and Juicy Oyster Pancakes
How to Make Oyster Pancakes Without Wateriness: The Ultimate Guide to Cleaning and Cooking Raw Oysters
These oyster pancakes, made with fresh, seasonal oysters, are perfectly moist inside and crispy outside, with absolutely no fishy taste. Enjoy the rich flavor of the sea!
Oyster Pancake Ingredients- 1 bag fresh oysters (approx. 200-300g)
- 2 Tbsp grated radish (for cleaning oysters)
- 1 tsp fine sea salt (for cleaning oysters)
- 1 Tbsp cooking sake or mirin (to remove oyster odor and cook)
- 1/4 red bell pepper, finely chopped
- 20g fresh chives, finely chopped
- 2 Tbsp pancake mix
- 2 eggs
- A pinch of salt (for egg wash seasoning)
- Cooking oil, as needed (for frying)
Cooking Instructions
Step 1
First, gently combine the fresh oysters with grated radish and 1 teaspoon of fine sea salt. Mix carefully with your hands, using as little pressure as possible. The osmosis from the radish and the sterilizing effect of the salt will effectively remove impurities and excess brine from the oysters.
Step 2
A key tip here: Coarse salt can damage the oyster’s surface or burst its internal organs, so it’s best to use fine sea salt and handle them delicately. This gentle approach helps preserve the oysters’ plump texture.
Step 3
As you mix the oysters with the radish and salt, you’ll notice the initially white grated radish turning grayish as it absorbs impurities and any slight bloodiness from the oysters. This is a clear sign that the oysters are being cleaned effectively.
Step 4
Rinse the cleaned oysters thoroughly under running water 2-3 times, ensuring no dirt or debris remains in the rinse water. Drain them well in a sieve.
Step 5
Place the well-drained, cleaned oysters in a dry pan. Add 1 tablespoon of cooking sake (or mirin) and lightly cook over medium-low heat. Avoid overcooking, as this can make the oysters tough. You just want the surface to change slightly. After cooking, don’t rinse them; instead, place them in a sieve to drain any excess liquid.
Step 6
To the lightly cooked oysters, add 2 tablespoons of pancake mix. Gently coat each oyster with the mix, being careful not to mash them. You can lightly shake the bowl or toss them to ensure an even coating.
Step 7
Finely chop the red bell pepper to add a vibrant color. If you don’t have bell pepper, finely chopped carrots can be used as a substitute. This will make your oyster pancakes look even more appealing! (Optional)
Step 8
Finely chop the fresh chives as well. If chives are unavailable, sliced scallions or the white parts of green onions can be used for a similar aromatic effect.
Step 9
In a bowl, crack 2 eggs and whisk them with a pinch of salt. Then, mix in the chopped bell pepper and chives to create a fragrant egg batter.
Step 10
Dip the pancake-mix-coated oysters into the prepared egg batter, ensuring they are evenly coated. Gently mix them in the batter.
Step 11
Heat a generous amount of cooking oil in a pan over medium heat. Use a spoon to carefully place the egg-coated oysters onto the hot pan, one by one. Leave some space between them to prevent sticking and ensure even cooking. Overcrowding the pan can slow down the cooking process.
Step 12
Fry over medium-low heat, flipping them occasionally until golden brown and cooked through. Since oysters can be eaten raw and were lightly cooked beforehand, you only need to cook them until the egg batter is set and the edges are slightly crispy. Overcooking can lead to a chewy texture.
Step 13
And there you have it – delicious oyster pancakes that are clean-tasting and free of any fishiness! Enjoy this special treat with its delightful, plump oyster texture.
Step 14
Pre-cooking the oysters lightly with sake prevents excess moisture from making the pancakes soggy, resulting in a much cleaner and more pleasant eating experience. This is the secret to perfectly non-watery oyster pancakes!
