“O-chien is the Fukien word for oyster cake. It is made of oysters, bean sprouts and green onions, mixed with tapioca starch and then fried with eggs. The result is a golden brown, sticky and delicious omelette- like dish that my oldest son keeps raving about.”
INGREDIENTS
1 pint of shucked select oysters, drained and juice reserved
1/2 cup of bread crumbs
1 tbs mayonnaise
3 scallions, sliced thinly, white and green parts
1/2 cup corn meal
1 tbs old bay seasoning
fresh cracked black pepper to tastecanola oil for frying
COOKING INSTRUCTIONS
1.Over a large bowl drain the oysters through a wire mesh strainer. Reserve liquid for another
use.(seafood chowder or gumbo etc. liquid may be frozen)
2.Cut the oysters into 1/8 inch chunks and place in a bowl.
3.Add the bread crumbs, scallions, old bay, mayonnaise, and pepper and mix well
4.Form the oyster mixture into golf ball sized cakes then dredge in corn meal.
5.Place dredged oyster cakes in the refrigerator for 20 minutes.
6.Fill a saute pan with enough oil to be 2 inches deep.
7.Heat oil to 365 degrees and fry cakes turning once until golden brown.
Serve with tartar or cocktail sauce.
