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Oyster and Onion Fritters with Mee Sua
Ah Cheen

Oyster Fritters & Mee Sua

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 Portions
Ingredients Method Notes

食材 Ingredients
  

Mee Sua Soup:
  • 70 g Red Mee Sua
  • 2-3 tbsp cooking oil
  • 1 tbsp Garlic/ 1 tbsp garlic crisps
  • 2 tbsp Onion or Shallot/ 1.5 tbsp fried shallot
  • 1 L Water
  • 2 handful bonito flakes
  • 1 Chicken breast
Seasoning：
  • 1.5 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1/2 tsp Dark soy sauce
  • 1/2 tsp Salt
  • 1/2 tsp Dashi powder
  • 1/4 tsp White pepper powder
Starch Slurry：
  • 1.5 tbsp Tapioca starch
  • 3 tbsp water
Oyster & Onion fritters:
  • 20 pcs Oyster
  • 1/2 Onion
  • 1 handful Basil leaves
  • 3 tbsp All purpose flour
  • 1 Egg white
  • 1/8 tsp Baking powder
  • Coarse grain potato starch
  • Oil for deep frying
  • Pepper salt
To serve :
  • Oyster & Onion fritters
  • Shredded Chicken
  • Grated garlic/ finely minced garlic
  • Chilli sauce/ Bird's eye chili
  • Coriander
  • Black vinegar

步骤 Method
 

Mee Sua Soup：
  1. Stir-fry onion until translucent with about 2-3 tbsp of cooking oil.
  2. Then add in garlic in the pot and stir-fry until golden brown.
  3. Add water, chicken breast, and bonito flakes.
  4. Bring the water to boil and turn to lowest heat, cook for 5mins.
  5. Take out the chicken breast when time's up, if not sure whether it is cooked through, poke it with a chopstick at the center, if it goes through, then it is cooked.
  6. Now all in our soaked mee sua, that is already cut into smaller strand with scissors, and add in all the seasonings as well.
  7. Stir until seasonings are all dissolved.
  8. Slowly pour in tapioca starch slurry and keep stirring to make sure it don't forms any lumps in the soup.
  9. Once done, bring the soup up to boil and heat off.
  10. Let the mee sua thick soup sit for 30 mins, for a better texture and well combined flavor.
Oyster and Onion fritters：
  1. Wash your oyster gently and make sure no shell left in the deshell oyster.
  2. Mix all purpose flour, baking powder and egg whites until they are well incorporated.
  3. Put in oysters, to coat the it with batter first, then following by the onion slices and basil leaves.
  4. Before start coating them with another layer of dry starch, make sure the frying oil is almost ready to be use for deep frying, about 160C-170C
  5. Coat them with the coarse grain potato starch in batches, then put on a clean plate, it's okay to stack.
  6. Now drop them in chunks, not one by one, to the deep fryer. Some will stick together and form a bigger pieces, some would be fried alone, but both are good and has different texture, so just let it be and no stress on this part.
  7. Once you drop in the ingredients, do not stir them immediately and let the shape set for at least 30 secs.
  8. Flip when the bottom part is darker in color, and fry the whole piece until golden-brownish, but not that heavy in color, should be looks like tempura.
  9. Strain and discard any brown bits in the deep fryer before start to fry another batch of oyster and onions.
  10. Continue until all of them are done frying.
To serve:
  1. Shred the chicken breast we cooked earlier.
  2. Bring the mee sua back to simmer and ladle it into a bowl.
  3. Top it up with shredded chicken, grated garlic, chili sauce/chopped chili, coriander, and black vinegar.
  4. Lastly add on the fritters on your mee sua, enjoy!

小贴士 Tips

Bonito Flakes——
It is different with making dashi stocks. We no need to strain this bonito flakes out but if you do not like the chewy texture, can blend and crushed it into smaller pieces with a food processor to make it almost not visible in the vermicelli thick soup.