| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Bread | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Oysters |
| 4 | Scallion stalks | |
| 4 | Eggs | |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 4 | tb | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | c | Oyster liquid |
| Oil | ||
| 6 | tb | Vinegar |
| 1 | Or | |
| 2 | ts | Hot sauce |
INSTRUCTIONS
1. Shell oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1/2-inch sections. 2. Beat eggs. Then stir in salt, pepper, oysters and scallions. 3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into egg mixture. 4. Heat a skillet and grease lightly with a drop of oil. Spoon oyster batter onto skillet (with a large spoon) to make pancakes 2 inches in diameter. Brown lightly on each side. Remove and keep warm. 5. Repeat, re-oiling skillet each time batter is added. Serve pancakes with a dip made by mixing vinegar and hot sauce. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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