Maxwell Fuzhou Oyster Cake was started in 1962 by Madam Pang Siew Ting
To support her five children, she decided to do what she was good at : oyster cake, a common snack in Fuzhou, China.
As oysters were expensive and hard to find in Singapore, then she used mussels as main ingredient for each oyster cake
Over the years, oysters, fresh prawns and minced meat have been added.
So now this traditional Fuzhou snack is full of ingredients
Even though the oyster cake looks simple, it takes a lot of work.
The essence of this dish lies in the batter. Using rice as the main ingredient, it’s necessary to soak the rice grains overnight before grinding them with flour to form a thick and gooey batter.
To make the oyster cake, first it’s necessary to add a spoonful of batter before putting cilantro, minced meat, fresh prawns and oysters. After Covering the ingredients with another spoonful of batter and some peanuts on top, then it needs a deep-frying session in hot oil.
In this way it becomes crispy outside but soft inside.
Necessary to add some chilli sauce to make it better.
Madam Pang Siew Ting’s daughter took over the stall in Maxwell centre more than 10 years ago. Out of here, now Oyster cakes are practically impossible to find in Singapore.