Name: Andy Lai’s Chiu Chow Oyster Cake (黎建彰潮州蠔餅)
Yield: Serves 8 makes 2 medium ‘cakes’, perfect for feeding a hungry brunch crowd
Cuisine: Chinese
Ingredients: 3 sprigs of fresh coriander (cilantro); 1 spring onion (scallion); fish sauce; limes; 2 fresh eggs or 1 large duck egg; 1½ tablespoons sweet potato flour or yam flour; ¼ teaspoon salt; ¼ teaspoon white pepper; 100 g (3½ oz) small fresh pearl oysters (no shell); 3–4 teaspoons potato starch or cornflour (cornstarch); vegetable oil, for deep-frying; 5 tablespoons plain (all-purpose) flour; Chiu Chow chilli oil; 70 ml (2½ fl oz)/⅓ cup) water

Preparation info

Serves
8
makes 2 medium ‘cakes’, perfect for feeding a hungry brunch crowd

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Andy Lai works as a chef and organizer at the Taste Library in Hong Kong; a not-for-profit organization that encourages the community to use their cookbook library, take a free classes or engage in social gatherings. The oyster cake recipe itself comes from Chiu Chow in southern China, which many of Hong Kong’s ancestry would have originated from. If you can get past the thought of oysters for breakfast, this dish is the perfect hangover cure.