Korean Oyster Pancakes

Ingredients

8 oz Hilton’s shucked oysters, drained and chopped
1 tsp Tapatio hot sauce
3/4 cup all-purpose flour
1/4 cup rice flour
1 egg, beaten
3/4 cup plus 2 Tbsp sparkling water
1/2 tsp toasted sesame oil
3/4 tsp salt
1/2 cup kimchi, drained, pressed dry and chopped
4 scallions, thinly sliced
Vegetable oil for frying
1/4 cup soy sauce
1/4 cup rice vinegar
Tapatio hot sauce for serving

Directions

1. In a large bowl, whisk together the all-purpose flour, rice flour, egg, teaspoon of Tapatio, sparkling water, sesame oil and salt. Add the chopped oysters and kimchi to
the batter.
2. In a medium nonstick skillet, heat 1/4 inch layer of vegetable oil over medium high heat. Spoon some batter into equal portions into the skillet. Spread batter to form pancakes about 5 inches wide, distributing oysters evenly in each pancake. Cook for 4-5 minutes until they are crisp and golden on the bottom. Flip and cook about 3 minutes longer. Drain on paper towels.
3. Mix the soy sauce and rice vinegar in a small bowl for dipping. To serve, cut the pancakes into wedges and serve with dipping sauce. Garnish with scallions and Tapatio.

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