Korean Oyster Pancakes
Servings
4Cuisine
KoreanPrep Time
15 minsCook Time
10 minsIngredients
8 oz Hilton’s shucked oysters, drained and chopped
1 tsp Tapatio hot sauce
¾ cup all-purpose flour
¼ cup rice flour
1 egg, beaten
¾ cup plus 2 Tbsp sparkling water
½ tsp toasted sesame oil
¾ tsp salt
½ cup kimchi, drained, pressed dry and chopped
4 scallions, thinly sliced
Vegetable oil for frying
¼ cup soy sauce
¼ cup rice vinegar
Tapatio hot sauce for serving
Directions
- 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.
- 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.
- 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.