Recipe
- 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
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.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
DID YOU KNOW?
Baby oysters are called ‘spat’. Learn more about these mollusks by following the NC Oyster Trail.
Erika Young, Coastal and Marine Education Specialist
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