These oyster cakes are a delightful blend of fresh ingredients and bold spices, creating a perfect harmony of taste and texture that will leave you craving more. No Thai-inspired dish would be complete without a delectable dipping sauce, and this recipe does not disappoint. This sauce is a perfect balance of sweet, salty, spicy, and nutty. These cakes are perfect as an appetizer or as part of a meal.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
Ingredients
Thai-Inspired Oyster Cakes
- 12 oysters, poached and diced
- 2 teaspoons ginger, grated
- 8 green beans, diced
- 2 teaspoons jarred red curry paste
- 2 egg whites
- 4 Tablespoons panko breadcrumbs
- 1-2 Tablespoons olive oil
Thai-Inspired Dipping Sauce
- 2 Tablespoons sugar
- 6 Tablespoons water
- 2 Tablespoons fish sauce
- 2 Tablespoons cucumbers, diced
- 2 Tablespoons peanuts, diced
- 2 Tablespoons carrots, diced
- 2 Thai chilis, diced finely
Directions
- Add diced oysters, ground ginger, green beans, red curry paste to a bowl and mix well.
- Stir in egg whites and panko breadcrumbs.
- Scoop 1 Tablespoon of oyster cakes, form into a tight ball, and flatten into a cake. Set aside.
- Preheat pan over medium-high heat. Add olive oil and pan the oyster cakes. Cook in batches to not overcrowd the pan. Cook until golden brown and cooked through.
- Prepare dipping sauce by adding all ingredients and stir until sugar dissolves.
- Serve cakes with dipping sauce.
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