豆腐蚝饼 Beancurd and Oyster Pancake

Ingredients:
1 cake beancurd
240g small oysters
4 eggs
1 tbsp each of coriander and diced welsh onion

Marinade:
1 tbsp ginger juice
1/2 tsp salt
a dash of pepper powder

Seasonings:
1/2 tsp salt
a dash each of pepper powder and sesame oil
1 tsp potato starch
2 tbsp water

Method:
1. Clean and dice the beancurd
2. Rub the oysters with 1 tbsp of potato starch, rinse under the tap, pat dry, mix well with the marinade.
3. Whisk the eggs, add seasonings, coriander and diced welsh onions, mix well.
4. Heating 4 bsp of oil, fry the oysters till both sides turn light brown, dump in the diced beancurd, fry till beancurd is done, pour in the egg juice, fry into golden pancakes to serve.

Gist
Before frying the pancakes, add a little potato starch to the egg juice so that they will not break up easily in frying.