Name: Sea Oyster Meatballs
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sea oyster; 1/2 cabbage; A carrot; 250g Green onion leaves; 3 tablespoons Very Fresh Soy Sauce; 2 tablespoons Old wine; Some ginger; Some White sugar; 250g Flour; 3 spoons Frying powder

Sea Oyster Meatballs

by Milk tea cooker

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The children on the beach changed their way to eating sea oysters. When they were young, a little bit of sea oysters had to be picked out of the bowl, but only fried sea oysters could eat a large plate at one go. So far, I can’t say why.

Sea Oyster Meatballs

1. Wash wild sea oysters several times and then drain the water.

2. Add the very fresh soy sauce, old wine, ginger, salt, chicken essence, and sugar to adjust the flavor and marinate for 10 minutes to let it taste.

3. Shred carrots (using a grater) and cabbage finely

4. Add chopped green onion

5. Pour the marinated sea oysters into the cut vegetables

6. Mix the ingredients well

7. Add flour and frying powder

8. Stir to make a paste as shown in the picture (because the vegetables and the marinated sea oysters have juice, you can add water or not)

9. Pour oil in the pot, turn to medium heat when the oil is 70% hot

10. Take a bowl and fill it with water (the water is used to scoop the meatballs so that the spoon can be put into the pot)

11. Dip a spoon in water like this, a spoonful of balls, and fry on medium heat. The fire must not be too big or the fried sea oyster balls will be too dark. Flip them from time to time to make both sides evenly hot and cold.