Description
These oyster rolls have a delicate, deep-fried crust encasing a savory filling of seafood, ground pork, and vegetables. They were traditionally served as part of our Chinese New Year feast.
Ingredients
For the oyster rolls
1 pound dried oysters, soaked overnight, chopped
1½ pounds fresh Chinese fish cake
1½ pounds raw shrimp, minced
1½ pounds ground pork
1 cup diced ham
1 8-ounce can water chestnuts, minced
1 15-ounce can bamboo shoots, minced
¼ cup sliced scallions
For the breading:
½ cup flour
7 eggs, scrambled
105 Ritz crackers, finely crushed (about an 11.8 ounce box)
Instructions
Thoroughly combine the oyster roll ingredients. The mixture should be homogenous but will be a little sticky. Form into rolls about 1½” long.
Place the rolls in a bowl and set in a steamer basket to steam for 20 minutes. If you are using a two-leveled steamer basket, rotate the baskets halfway through the steaming process. Set aside to cool slightly. (At this stage, the rolls may be cooled completely then frozen and kept for several months. They can be defrosted overnight to be fried the next day.)
Using a standard breading method, place the flour, egg, and cracker crumbs in three separate bowls. Completely coat each roll first in flour, then in egg, and then cracker crumbs. Set aside.
Heat oil to 350 degrees F. Deep fry each roll to a golden brown, about 2 minutes.
Oyster rolls are best served fresh but can be reheated in an air fryer.
Notes
When chopping the ingredients you want to make sure they are all about the same size. Everything should be relatively small so you don’t have large chunks in the dumplings.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Cuisine: Chinese
Nutrition
- Serving Size: 1 roll
- Calories: 109.99
- Sugar: 0.63 g.
- Sodium: 203.18 mg.
- Fat: 4.81 g.
- Saturated Fat: 1.14 g.
- Carbohydrates: 7.85 g.
- Fiber: 0.33 g.
- Protein: 9.53 g.
- Cholesterol: 56.71 mg.
Keywords: dried oysters, Chinese raw fish cake, ground pork