| 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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