Chef Jeremy Nguee from Preparazzi shows us how to make his quick and easy Teochew oyster and scallop pancakes
Ingredients
200g minced pork
1 teaspoon sesame oil
1 teaspoon soya sauce
1 tablespoon corn flour
1 tbsp oil
Mix all the ingredients together and set aside while you prepare the batter.
6 scallops, muscle and skirt separated (chop skirt finely)
250g oysters, cut into 2 cm pieces
30g chives, cut into 1cm pieces
50g fried peanuts, with the skin on
1 portion batter, recipe below (you may not use all of it)
Salt and white pepper to season
Mix the above ingredients with the pork.
Batter
100g all purpose flour
80g self-raising flour
80g rice flour
1 teaspoon white pepper
1 teaspoon sea salt
1 teaspoon baking powder
1 tablespoon canola oil
400ml water
Method
1. Mix the batter ingredients together and whisk until smooth.
2. Combine the batter together with the pork and oyster mixture.
3. Fill a deep saucepot with frying oil, about halfway up the pot. Pre-heat the oil to 190C. Using a 2-inch ice cream scoop or two spoons and carefully drop the oyster mixture into the oil.
4. Fry on both sides for a total of 5 minutes until deep golden.
Ponzu Scallop Roe Sauce
100g scallop roe
50g ponzu dipping sauce
15g butter
Method
1. Melt the butter in a pan and add the ponzu sauce to bring to a simmer.
2. Turn off the heat and add the scallop roe.
3. Blend with an immersion blender until smooth.
Chef Jeremy Nguee is the award-winning gourmet caterer behind Preparazzi. He is also the creator of Bazuka Yakibuta, Rakusaba LaksaBar and Batu Lesung Spice Company.
He has been featured in both local and international media including The Sunday Times, The Business Times and Trendspotting Magazine.
This recipe was shared at the Japan Pavilion Exhibition organized by JETRO and the Ministry of Agriculture, Forestry and Fisheries (MAFF) in Japan.
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