Oyster Pancakes recipe - ingredients, nutrition and when to eat it
Oysters are coated in egg and pan-fried until golden in this Korean-style savory pancake. Rich and moist, it is well suited to winter evenings or holiday meals.
Seafood · 20 minutes to cook
Nutrition (per 194g serving): 323.6 kcal · protein 18.5g · carbohydrate 20.1g · fat 16.6g · sodium 1285.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the oysters dry so the egg coating does not slip off the pan as easily.
Tips: If the pan is too hot, the outside will cook too quickly, so keep the heat at medium.
Tips: Leave a little space between the oysters so they are easier to turn.
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Ingredients (1 serving)
- Oysters — 100 g
- Egg — 1 pc
- All-purpose flour — 2 Tbsp
- Green onion — 10 g
- Cooking oil — 2 tsp
- Salt — 1 pinch
- Soy sauce — 1 tsp