Hock Chew Or Kueh/ Fuzhou Oyster Cakes

I first had Fuzhou Oyster Cakes also known as Hock Chew Or Kueh when I was working in downtown Singapore. My coworker, a very sweet lady brought me to all the famous food stalls in that area including this stall at Telok Ayer Food Center that sells their famous Or Kueh/ Oyster Cakes. There would always be a really long queue of people waiting to buy the oyster cakes. I do not have their secret recipe, but this is the best I can do to replicate their famous oyster cakes. My husband and I attempted making these a few years ago. This is our second attempt. I am fortunate that he is a pro at deep frying and he helped me fry them.

You need some kind of big metal ladle to use as a mold for the oyster cakes.

Ingredients:

2 pounds of medium size oysters

4 cups of multipurpose flour
2 cups of self raising flour
6 cups of cold water
20 spritzes of cilantro chopped
1/2  level teaspoon of ground sea salt
2 tablespoons of white ground pepper
1 tablespoon of black ground pepper

Method:

Give the oysters a quick rinse under cold tap water in a colander. Strain excess liquid out and set aside.

Mix the multipurpose and self raising flour well with the cold water. Stir well to break up the clumps or use a mixer to blend well. Add in chopped cilantro and seasoning. Mix well.

Heat the oil in a deep fryer up to 325 degrees Fahrenheit. Make sure that the deep fryer is not over filled with oil. There should be a maximum oil level marking. Do not pour the oil above the marking. Be very careful deep frying the oyster cakes because they are going to be fried without the lid over the deep fryer.

Do this away from the deep fryer:

Using the ladle as a mold for the oyster cakes, scoop a dollop of oil from the deep fryer into the ladle. Use another smaller scoop to transfer some batter into the ladle as shown in the pictures below. Then, add four to five oysters on top of the batter and cover the oysters with more batter.

Now lower the entire ladle carefully into the deep fryer.

Fry the oyster cake for 3 minutes or until it is solid enough to be popped off the ladle with a fork. After popping the oyster cake off the ladle with the fork, turn it over, so that the other side can be cooked evenly. Then fry it in the deep fryer for another 3 minutes until the cakes become golden brown. You can make another oyster cake on the ladle after the first one has popped off and have two oyster cakes going at the same time.

Copyright 2012 From the Kitchen of Eloise