【王子煮場】潮式煎蠔餅 雞蛋鴨蛋哪個好?


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。

雞蛋鴨蛋哪個好?

很多人都知道做潮式煎蠔餅,加鴨蛋特別香;原來鴨蛋維他命B12比雞蛋高,不過從中醫角度看,性質比較涼又易上火。

因此,我的做法是雞蛋鴨蛋一齊用,無論營養和味道都各取其優點了。

做好預備動作,跟著步驟看,有增加蠔餅鬆脆口感的隱藏貼士。


3個步驟洗蠔 不要用水直沖

先用一盆水浸著蠔仔,用手搓走碎殼,然後加生粉和生油,最後才用水洗掉生粉黏著的污物,或是用滾水灼走污物再沖水,簡單三步已經洗好蠔仔了。

預備:生油、生粉、滾水(或只用自來水)、篩子

潮式煎蠔餅 材料及調味

蠔仔、雞蛋、鴨蛋、韓國pancake粉、蕃薯粉、魚露、芫茜、胡椒粉(隨個人喜好加減)

Method

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 😉!

Tips

•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

Instagram: gwzfood

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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