Tuesday, January 18, 2011

Taiwanese 'Oyster' Fritters

We made this vegetarian version at the Taipei Compassion Field. Instead of oysters we used leftovers!


First, make the sauce. Combine 1 part each douban jiang (fermented bean paste), ketchup, sweet and sour sauce, and soy paste.
Add an equal amount water, and some cornstarch dissolved in cold water. Bring to a boil.
Set aside to cool.

For the Fritter:
--Batter--
Yam/Tapioca/Corn Starch (NOT flour, though sometimes the yam/tapioca is labeled as flour)
Water
Oil
White pepper or pepper salt

--Others--
Eggs, beaten (or leave out, if you're vegan)
Leftovers, diced
Cabbage, lettuce, or bean sprouts.


1 part yam flour (or cornstarch, or tapioca starch) to 1 part water.
Add a bit of oil.

And some white pepper powder.
In a separate bowl, beat some eggs.

Dice your ingredients and shred your lettuce or cabbage. Or you can use bean sprouts. Or all of them!

Heat up a non-stick pan over medium-high heat and stir-fry some ingredients 'til slightly browned.
Sooon a bit of the batter on top. Not too much, or it won't cook thoroughly.
Add the fresh veggies of choice.
Pour some egg on top.
Let it cook 'til the edges of the fritter are transparent and crisp, as shown above.

Flip it like a BAMF.

Post-Flip.

Cook 'til all the batter is transparent and the egg is done.

Serve with the sauce. Or seaweed sauce.

You can also make the fritter HUGE, as shown below.