Fried oyster cake might not sound like the most healthy dish to eat but there is away to make it healthier. We recommend using Coconut Oil as your source of oil when deep frying because it makes it healthier than other oils. Studies have shown that even after deep frying for 8 hours, coconut oil has the capabilities of maintaining its quality. Perfect temperature for deep frying? That’s 180ºC.
This recipe uses the Chef Sense 4.6L-KVC5100T.
5 cups or more Coconut oil, sufficient to full submerge the ladle
100g soya beans, washed and soaked overnight
250g plain flour
50g rice flour
200g pork collar / chicken
150g chopped prawn
100g bean sprouts
1 stalk of spring onion
10 fresh oysters，wash and drained
1 tsp sugar
2 tsp salt
2 tsp pepper
1 tsp cornflour
2 tsp baking powder
1 cup of roasted peanuts
1 cup of fried ikan bilis
Prepare the filling
1. Attach the meat grinder attachment to Chef Sense, mince the meat and prawn. Marinate it with sugar, salt, pepper and cornflour.
2. Mix in bean sprouts and spring onion. Transfer the bowl into the chiller.
Prepare the flour
1. Attach the glass blender to Chef Sense, add in soaked soy bean with 2 cups of water. Blend till smooth.
2. In the mixing bowl, add in flour, rice flour, baking powder, and soy bean paste. Attach K-beater, mix well. Add in water if the consistency is too dry.
1. Heat up the pan with 5 cups of hot coconut oil, dip the metal soup ladle into the oil until it bubbles on the ladle.
2. Scoop 3 tbsp of batter into a ladle, add in 1 tbsp of marinated meat, 1 oyster and top it up with another 3 tbsp of batter to cover the filling. Lay some peanut and ikan bilis on top and fry it in the hot oil.
3. Fry until golden brown, the oyster cake will fall off from the ladle. Let it fry for another 1 minute, till it is fully cooked.
Let cool and ready to eat.