泡菜炸蠔餅 Deep-fried Kimchi Oyster Pancake

【泡菜炸蠔餅 Deep-fried Kimchi Oyster Pancake】

《30 分鐘大放餸》- 下酒菜

#足本重溫 → http://www.hkopentv.com/#/videopage/BW02093

潮州炸蠔餅和韓式海鮮煎餅一向也是我最愛的佐酒美食。鬼主意多的我也經常幻想能否把這種舌尖上的歡愉結合，最後我便製作出這道韓式泡菜炸蠔餅。

加倍餡料，加倍滋味！🍺

之前在《30分鐘大放餸》𥚃示範的芝麻雞柳飽和泡菜炸蠔餅，正正就是最完美的下酒菜！

P.S. 多謝各位收看過去幾個星期五的 《30分鐘大放餸》！節目中示範的每一道菜式我也花了不少心思，但只要大家喜歡，一切的努力也是值得的！

Drinking and eating always go together! This Deep-fried Kimchi Oyster Pancake makes the perfect companion for my late night beer!

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材料 Ingredients：

— 蠔餅 Oyster Pancake —

• 蠔仔 Small oysters｜100 克 g

• 生粉 Potato starch | 2 湯匙 tbsp

• 麵粉 Flour | 5 湯匙 tbsp

• 木薯粉 Tapioca starch | 2 湯匙 tbsp

• 鴨蛋 Duck egg | 1 隻 pc

• 鹽 Salt | 1/4茶匙 tsp

• 胡椒粉 Pepper | 1/4 茶匙 tsp

• 洋蔥碎 Onion (chopped) | 4 湯匙 tbsp

• 泡菜 Kimchi (chopped) | 50 克 g

• 菜油 Vegetable Oil | 1.5 公升 Litre

— 醬汁 Dipping Sauce —

• 豉油 Soy sauce | 120 克 g

• 醋 White vinegar | 2 湯匙 tbsp

• 砂糖 Sugar | 1 湯匙 tbsp

• 韓式辣椒粉 Korean chilli flakes | 1/4 茶匙 tsp

• 麻油 Sesame oil | 1 茶匙 tsp

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做法 Directions：

1. 先用材料份量外約2-3的湯匙生粉和清水清潔蠔仔。再以滾水沖洗蠔仔。

2. 製作醬料。把豉油、醋、砂糖、韓式辣椒粉和麻油拌成醬汁備用。

3. 把麵粉、生粉、木薯粉、鴨蛋和調味拌勻。再放入洋蔥碎、切好的泡菜和蠔仔加拌勻備用。

4. 在鍋中加油，開大火把油煮至攝氏200度。倒入粉漿炸至成形熟透便可（約3-5分鐘）。

1. Use 2-3 tablespoons of potato starch (outside from the quantity listed in the recipe) to clean the slime on the oysters, rinse thoroughly. Pour some hot water over the oysters to partially cook them.

2. Make the dipping sauce. Mix soy sauce, white vinegar, sugar, Korean chilli flakes and sesame oil together.

3. In a mixing bowl, put flour, potato starch, tapioca starch, duck egg and seasoning in and mix well. Then add the chopped onion, chopped kimchi and oyster in and stir well.

4. Add the oil in a big pan and heat it up to 200C. Use a ladle and put half of the batter into the hot oil at once. Once the pancake can hold its shape, filp it and baste it until the oysters are cooked through. (About 3-5 minutes)

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#AndyDark #ChefAndyDark #Dark_cooks #Dark_cooks_Korean #韓國料理 #30分鐘大放餸