My oldest son has been asking me to cook oyster cake for a long time. It is one of his favorite dishes to order every time he eats at Phnom Penh, a famous Cambodian restaurant in Chinatown here in Vancouver. I finally made it on the weekend and the whole family loved it. I have made it before, but this time I used a different recipe, resulting a better tasting oyster cake. My husband says that “it tastes like what an o-chien should taste”.
O-chien is the Fukien word for oyster cake. It is made of oysters, bean sprouts and green onions, mixed with tapioca starch and then fried with eggs. The result is a golden brown, sticky and delicious omelette-like dish that my oldest son keeps raving about 🙂
- 1 (16oz) jar oysters, rinsed and drained
- ½ cup bean sprouts, washed and drained
- ½ cup chopped green onions
- 1 teaspoon salt
- ½ teaspoon white pepper
- 2 eggs, beaten
- 1 cup tapioca starch
- ½ cup vegetable oil
- In a medium bowl, mix oysters, bean sprouts, green onions, salt and pepper.
- Add tapioca starch and mix well.
- Heat oil in a large non-stick skillet over medium-high heat. Pour mixture onto the skillet, spreading it throughout until flat.
- Add beaten eggs, spreading it evenly over and around the mixture. Cook until eggs have set.
- Flip it over and cook the other side until golden brown.
- Serve with ketchup or fish sauce.