Description
An absolute local snack in Tainan/Anping, wrapping a filling of Taiwan's small oysters (E-a), pork, and cabbage into tubes using pork caul fat (Wang You) and deep-frying crispy.
Restaurants serving Deep-fried Oyster Rolls
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small oysters
- Minced pork
- Pork caul fat(Zhu Wang You)
- Cabbage
- Five-spice
- Sweet potato flour
Instructions
- [Authentic Recipe]
- [Filling Prep] Wash Taiwan's small oysters gently, drain. Prepare minced pork, minced cabbage, scallions, celery.
- Put ingredients in a bowl, add salt, white pepper, five-spice, sesame oil, and 'sweet potato flour' to bind; mix gently without crushing oysters.
- [Caul Fat (Lifeblood)] Spread 'Zhu Wang You' (caul fat), the net-like fat around a pig's stomach/intestines.
- Cut caul fat into rectangles, place filling, and roll into long tubes like spring rolls.
- Dust surface thinly with sweet potato flour (or wheat flour).
- Drop into 170°C medium oil, fry slowly until the caul fat melts fusing oyster/pork umami, and the surface turns golden and 'crisp'.
- Cut bite-sized, serve with Taiwan's sweet 'Jiangyou Gao' or sweet chili sauce.
Learn more Spice, substitutes, tips
Key spices
Five-spice aroma and intense caul fat richness
Substitutes at Japanese supermarkets
Tofu skin (sub for caul fat, becomes vegetarian style)
Pairing
Cold Taiwan Beer or Winter Melon Tea
Trivia
[For Adults] A specialty splitting popularity with 'Xia Juan' (Shrimp Rolls) when visiting Tainan's Anping. Unlike Japanese fried oysters, the added minced pork and caul fat richness creates a tremendous 'sea and land umami synergy' between oyster sea milk and pork fat. No better fried snack for alcohol exists.
Eating tips & etiquette
[Unique Eating] The moment you bite the crispy batter, almost burn yourself on the piping hot oyster juice and pork fat overflowing 'whoosh' from inside, tightening the flavor with a touch of wasabi!
Allergen
Oysters, Pork, Soy, Wheat (from sauce)