想在家都煮到潮洲打冷熱門菜 – 煎蠔餅，香味上，應該用雞蛋鴨蛋哪個好？而通常面對最大的挑戰是洗蠔仔，不要用水直接沖洗，因為蠔仔皮薄易破爛，碎殼難沖走。等我逐一講講。
First off, make your batter using sweet potato flour (S), in my recipe however I like add some Korean pancake mix (K) as well so that the texture comes out crunchier. The proportion should be around K:30%, S:70%.
Beat your eggs as well, originally the Chiu chow style should be using duck eggs only, I have here used duck and chicken eggs .
Cleanse your oysters using cornstarch mixed with oil. This will remove the slimy dirty layer on the oysters, then rinse with tap water.
Boil a pot of water place the oysters in for 5 seconds then remove and rinse with cold water.
Mix the oysters in the batter. Heat up a shallow pan with oil (can be a little bit more generous here) and pour in the batter with oysters.
Immediately pour the eggs on top, flip and do the same with the other side so there’s eggs on both sides and you may flip it again.
Fry until it begins to go brown on both sides then serve with parsley and white pepper powder spreaded on top and dipped in fish sauce! Enjoy !
•PS You may have to try out your batter before putting the oysters in to see if that’s the texture you like
•PPS To make it easier the batter with oysters and beaten eggs can be mixed together
•PPPS Make sure your pancakes are not too thick. They should be thin otherwise the texture would not be good
•PPPPS MUST NOT add flavouring to batter, eggs or marinate the oysters. This will affect the oysters natural aroma. All condiments are to be added and dipped after the dish is completed