Fuzhou Oyster Fritters 海蛎饼

Fuzhou hai li bing is a filled fried cake, with oysters hidden inside a crisp shell made from rice and soy batter. The official Fujian recipe grinds soaked rice and soybeans into a pourable mixture, then spreads some onto a special metal scoop. Oysters, seasoned minced pork, cabbage, celery and seaweed go into the centre before another layer of batter closes the parcel. Lowered into hot oil, the cake firms up and releases from the scoop, allowing the cook to turn it and brown both sides.

Flavour, texture & local variations

The finished fritter is golden, plump and crisp outside, with a moist mixed filling. Rice-and-soy batter gives it a different structure from a breaded oyster or a flat oyster omelette, while the pork and vegetables make the interior more substantial than its short name suggests. The provincial recipe also lists seafood seasonings in the batter. A cut fritter is useful for recognizing the contrast between the fried shell and the oyster filling. The source recommends allowing it to cool slightly after draining, so the hot centre and crisp exterior can be enjoyed together.

How it is prepared

Batter and filling are layered on a metal scoop, sealed with more batter, then deep-fried until golden.

Ingredients to check

Rice, soybeans, oysters, minced pork, cabbage, celery and seaweed, with seafood and soy seasonings.

Ordering this dish

Confirm that the order is the filled fritter rather than hai li jian, the oyster omelette; the similar names describe different dishes.