Deep-Fried Stuffed Dried Oyster # Chinese Cooking Series # 2 “Dishes for home party”_R4

dried oysters

🥗Healthier: fresh oysters

💰Cheaper: canned oysters

Canned oysters are more affordable and easier to find.

minced meat

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu provides a vegetarian option while ground chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative that can be cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

Soak dried oysters in water overnight and wash with running water to remove sand.

Add 1 tablespoon of oyster sauce and 2 tablespoons of chicken stock to the oysters and steam for 20 minutes.

Drain the oysters and let them cool.

In a mixing bowl, combine 300g of fish paste and 200g of minced meat and stir in one direction.

Add 0.5 teaspoon of salt, 1 teaspoon of chicken stock granules, and 0.5 teaspoon of pepper to the mixture and stir until sticky.

Chop 3 water chestnuts and add them to the mixture along with 1 tablespoon of toasted dried sole fish, 1 teaspoon of sesame oil, 1 tablespoon of cornflour, and 1 tablespoon of glutinous rice flour. Mix well.

Brush a plate with oil to prevent sticking.

Form the meat mixture into balls, making sure they are the same size.

Stuff each ball with a steamed dried oyster, leaving a bit of the oyster exposed.

Shape the stuffed oysters into an oval shape.

Heat oil for deep frying and test for readiness with bubbles.

Deep fry the stuffed oysters until golden brown and serve with chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens