Pan-Fried Oyster Egg Patty

Why people make this dish

Fresh oysters are among the richest natural food sources of zinc — a mineral essential for immune function, wound healing, and healthy development. In Cantonese food therapy, oysters are also considered to nourish blood (yin xue) and have a “softening” quality that is traditionally linked to dissolving accumulated lumps or swellings. For growing children especially, Nourilo recommends making this pan-fried patty as a tasty alternative to plain steamed oysters — crispy on the outside, silky inside, fragrant with ginger and fresh herbs.

Small pearl oysters (zhen zhu hao) are ideal if you can find them. They do need careful cleaning — rubbing in coarse salt and cornstarch several times to remove the slippery coating and any shell fragments — but the result is well worth it.

Method

1. Clean the oysters: rub them thoroughly with coarse salt and cornstarch several times to remove the slippery coating and any shell fragments, then rinse well under running water.
2. Briefly marinate the cleaned oysters with a pinch of white pepper and a splash of cooking wine.
3. Blanch the marinated oysters in boiling water until about 80–90% cooked, then drain and set aside.
4. In a bowl, beat the duck eggs. Add the chopped coriander, spring onion, celery, drained oysters, and a little salt and cornstarch. Mix well.
5. Heat 3 tablespoons of oil in a flat pan or wok over medium heat. Add the minced ginger and stir briefly until fragrant.
6. Pour in the egg and oyster mixture. Cook over medium-low heat until golden and set on the bottom, then gently flip and cook the other side until golden.
7. Serve immediately.

Nourilo’s Tips

Duck eggs are the key to a good oyster patty — they are sturdier than chicken eggs and hold their shape beautifully when pan-fried. Do not rush the cleaning of the oysters; thorough rinsing with coarse salt makes all the difference in removing the muddy flavour.