225g miniature oysters
75g Chinese chives
2 tbsp tapioca starch
1/2 tsp Salt
pinch of fish sauce
pinch of pepper
- Soak to separate the miniature oysters; pick out and discard the broken shell, drain well, mix it with a little salt and corn flour and rinse thoroughly; chop the chives; beat the eggs.
- Dry the oysters, mix well with the chopped chives and salt, then add the tapioca starch to make a batter.
- Heat the wok until hot and add some oil, pour the oyster mixture into the wok and fry over low heat, then put the egg on top, flip the cake over and fry the other side.
- The dish is done when both sides get a crispy golden brown and the oysters are completely cooked. Put in a little more oil so the oyster cake will not get burnt easily. Before removing the cake, turn the heat up, the strong heat helps to 'drive out' some of the oil that has been absorbed by the cake. Sprinkle with pepper and serve with fish sauce.
Pour the oyster batter into the wok and fry over low heat.