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 🙂
Cooking Tips for Perfect Oyster Cake
To get that perfect oyster cake texture, make sure your pan is hot before you add the mixture. A hot pan will help create a crispy exterior while keeping the inside soft and tender. Use a non-stick skillet or well-seasoned cast iron pan to prevent sticking. Another tip is to let the batter rest for about 10 to 15 minutes before cooking. This allows the tapioca starch to hydrate properly, resulting in a better consistency. When pouring the mixture into the pan, spread it out evenly. Avoid overcrowding the pan to ensure even cooking. If you have a large batch, cook them in batches to maintain the right temperature. Finally, don’t be afraid to adjust the heat as you cook. If the cake starts browning too quickly, lower the heat to allow it to cook through without burning.
Ingredient Notes
Choosing the right type of oysters is crucial for making a delicious oyster cake. Fresh oysters are the best option, but if they aren’t available, you can use canned oysters. Just make sure to drain them well and chop them into smaller pieces. For the bean sprouts, look for fresh, crunchy ones. They add a nice texture, so avoid any that look wilted or slimy. Green onions should be bright green and firm. If you want to add some extra flavor, consider incorporating garlic or shallots into the mix. Tapioca starch is essential for that unique chewiness. If you can’t find it, you can substitute with potato starch, but the texture may differ slightly. Lastly, feel free to experiment with the ratios of oysters, bean sprouts, and green onions to suit your taste. Everyone has their preference, and finding the right balance is part of the fun.
Serving Suggestions
Oyster cake is versatile and can be served in various ways. For a traditional touch, serve it with a side of sweet chili sauce or a tangy dipping sauce made from soy sauce, vinegar, and chopped chili. This adds a nice contrast to the savory flavors of the cake. If you want to elevate your meal, pair the oyster cake with a simple side salad made of cucumber and carrots, drizzled with lime juice and a sprinkle of salt. This fresh side will balance out the richness of the dish. You can also serve it as part of a larger spread, including other Asian dishes like spring rolls or pho. If it’s a casual family dinner, cut it into smaller pieces and serve it as finger food. It makes a great appetizer for gatherings too. Just remember to keep the dipping sauces handy to enhance the flavors.
Frequently Asked Questions
What can I substitute for tapioca starch?
If you need a substitute, cornstarch or potato starch works well in place of tapioca starch. Just keep in mind that the texture might be slightly different.
How should I store leftover oyster cake?
Store any leftover oyster cake in an airtight container in the fridge for up to three days. Reheat it in a skillet to get that crispy outside back.
Can I make oyster cake ahead of time?
You can prepare the batter ahead of time and keep it in the fridge for a few hours. Just remember to let it rest a bit at room temperature before cooking.
What do I serve with oyster cake?
Oyster cake pairs well with a simple dipping sauce, like soy sauce mixed with a bit of vinegar. A side of pickled vegetables can also add a nice crunch.
What common mistakes should I avoid?
A big mistake is not letting the pan heat up enough before adding the mixture. This can lead to a soggy texture instead of that crispy exterior.
Oyster Cake (O-chien)
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Nutrition
Is it possible to substitute cornstarch or rice flour for the tapioca starch? Thanks!
Hi Lisa,
Yes, you can use cornstarch instead of tapioca starch.
As I was doing #1 instruction, I said to myself, “what? No water?” And even read and re read the instruction. It turns out the water from the oyster come out to eventually make the thin batter. What was the best about it was I used my wrought iron stainless pan and it had a perfect texture. It held it’s form. I am keeping this recipe in my archives. :). Thanks!
You’re welcome Jasy! I am glad you were able to try this recipe. It is always a big hit when I make them for my family and friends. Take care and thanks for writing 🙂
Hi Lisa, how long do you cook the tapioca mixture before you add in the eggs? Thanks!
Hi Amy,
You immediately add the beaten eggs after the tapioca mixture has been evenly spread out on the skillet. Hope this helps!
Super easy, super delicious! I didn’t have bean sprouts on hand so I substituted with spinach and it turned out great! Thank you for such wonderful recipe!
Hi Elaine,
Thanks so much for writing! My family love spinach so I will definitely use it next time I make this dish. Take care!
thank you for this! just like what they serve in Chinese restaurants. i just added some garlic and onion powder.
You’re welcome Anna!
Hi! Can you recommend a substitute for tapioca starch? Thanks!
You may use cornstarch or potato flour instead of tapioca starch. Enjoy!
This looks super tasty – I’m not sure if we can get anything but fresh oysters here – do you think they’d make a big difference?
Hi Annella,
I am pretty sure you can use fresh oysters and they will not make a big difference.