Fried Mock Oyster

Fried Mock Oyster Recipe - Vegetarian Dish from USA

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 10 |

Vegetarian diet

Introduction

Fried Mock Oyster is a delicious and unique dish that is perfect for vegetarians and those looking to try something different. This recipe uses firm bean curd, dried mushrooms, and seaweed to create a flavorful and satisfying dish that is sure to impress.

History

Fried Mock Oyster is a traditional Chinese dish that dates back many years. It is said to have originated in the Fujian province of China, where oysters are a popular ingredient in many dishes. This vegetarian version of the dish was created as a way to enjoy the flavors of oysters without using any animal products.

Ingredients

1 large cake of firm bean curd
3 dried mushrooms
4 sheets of seaweed (4 inches by 9 inches)

Seasonings

0.25 tsp of salt
0.25 tsp of sugar
1 tsp of cornstarch
0.25 tsp of msg (optional)
a few drops of sesame oil
Freshly ground black pepper - a few shakes or to taste
1 bean curd sheet

Batter

0.33 cup of flour
3.25 tsp of glutinous rice flour
0.75 tsp of baking powder
0.5 cup of water
0.5 tsp of salt
1.5 tbsp of oil

Flour Mixture

2 tsp of flour
2 tsp of water
oil for deep-frying

How to prepare

Soak the bean curd sheet to soften.
Drain the bean curd. Soak the dried mushrooms in warm water for 20-30 minutes. Squeeze out any excess water from the mushrooms. Cut off the stems and dice. Save the soaking liquid for later use, if desired. Strain if necessary to remove any grit.
Steam the mushroom pieces and bean curd for 8 minutes.
Take each sheet of seaweed and cut it into shreds. Combine the shreds with the steamed mushroom pieces in a bowl. Place the steamed bean curd in another bowl and add salt, sugar, cornstarch, MSG, sesame seed oil, and pepper. Mash and mix the ingredients with a fork.
Wipe the bean curd sheet with a damp cloth. Trim the edges and cut it into 10 pieces.
Mix together the batter ingredients. Use the soaking liquid from the mushrooms instead of water, if desired. Ensure that the batter is smooth without any lumps.
Mix together the flour and water mixture until it forms a glue-like consistency.
To wrap: Lay out a bean curd square in front of you to form a diamond shape. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling to form a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
Heat a wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and carefully slide them into the wok to avoid splattering. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.
Serve with vegetarian Worcestershire sauce or seasoned salt.

Variations

Add diced vegetables such as bell peppers or carrots to the filling for added texture and flavor.
Use different seasonings such as garlic powder or chili flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to soak the bean curd sheet to soften it before using.

- Steam the mushrooms and bean curd to ensure they are cooked through before frying.

- Use the soaking liquid from the mushrooms in the batter for added flavor.

- Be careful when deep-frying the wrapped bean curds to avoid splattering.

Serving Suggestions

Fried Mock Oyster can be served as an appetizer or as a main dish with steamed rice and vegetables.

Cooking Techniques

Steaming the mushrooms and bean curd before frying ensures that they are cooked through and tender.

- Deep-frying the wrapped bean curds creates a crispy and golden brown exterior.

Ingredient Substitutions

Firm tofu can be used instead of bean curd.

- Nori sheets can be used instead of seaweed.

Make Ahead Tips

The wrapped bean curds can be prepared ahead of time and stored in the refrigerator until ready to fry.

Presentation Ideas

Serve Fried Mock Oyster on a platter with a side of vegetarian Worcestershire sauce or seasoned salt for dipping.

Pairing Recommendations

Fried Mock Oyster pairs well with a light and refreshing cucumber salad or a side of steamed broccoli.

Storage and Reheating Instructions

Leftover Fried Mock Oyster can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Fried Mock Oyster contains approximately 200 calories.

Carbohydrates

Each serving of Fried Mock Oyster contains approximately 15 grams of carbohydrates.

Fats

Each serving of Fried Mock Oyster contains approximately 10 grams of fats.

Proteins

Each serving of Fried Mock Oyster contains approximately 5 grams of proteins.

Vitamins and minerals

Fried Mock Oyster is a good source of iron, calcium, and vitamin C.

Alergens

This recipe contains soy and wheat allergens.

Summary

Fried Mock Oyster is a nutritious and delicious dish that is high in protein and low in calories. It is a great option for vegetarians and those looking to add more plant-based meals to their diet.

Summary

Fried Mock Oyster is a flavorful and satisfying dish that is perfect for vegetarians and those looking to try something new. With a crispy exterior and a savory filling, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, back when I was just a young girl living in a small coastal town. My grandmother, who was a wonderful cook herself, had passed down many recipes to me over the years. But this particular recipe for Fried Mock Oysters was one that I had never heard of before.

I remember it like it was yesterday. It was a hot summer day and I was helping my grandmother clean out her old recipe box. As we sorted through the faded index cards and yellowed newspaper clippings, we stumbled upon a handwritten recipe for Fried Mock Oysters. The paper was fragile and slightly stained, but the words were still legible.

My grandmother picked up the recipe card and held it in her hands, a wistful look in her eyes. She told me that this was a recipe that had been passed down through generations in our family, but it had been lost for many years. She explained that Mock Oysters were a traditional dish made with saltine crackers and seasonings that mimicked the taste and texture of real oysters.

Excited by the discovery, my grandmother and I set out to make the recipe that very day. We gathered all the ingredients - saltine crackers, eggs, milk, flour, and spices - and got to work in the kitchen. My grandmother showed me how to crush the crackers into fine crumbs, beat the eggs and milk together, and mix in the flour and seasonings to create a thick batter.

Once the batter was ready, my grandmother heated up a skillet on the stove and began to fry the Mock Oysters in hot oil. The aroma that filled the kitchen was incredible - a savory blend of spices and fried goodness that made my mouth water.

As the Mock Oysters sizzled in the pan, my grandmother shared stories of her own childhood and the times she had enjoyed this dish with her family. She told me about how her mother had taught her to make Mock Oysters and how it had become a family favorite for generations.

When the Mock Oysters were golden brown and crispy, my grandmother plated them up and we sat down to enjoy our creation. The first bite was a revelation - the crunch of the fried coating, the tender texture of the mock oysters, and the burst of flavor from the seasonings all combined to create a dish that was truly delicious.

From that day on, Fried Mock Oysters became a staple in our household. My grandmother and I would make them together whenever we had a craving for something special. We would serve them with a squeeze of lemon and a dollop of tartar sauce, just like my grandmother had done with her family all those years ago.

As I grew older and started my own family, I continued to make Fried Mock Oysters for my loved ones. I passed the recipe down to my children and grandchildren, just as my grandmother had done for me. And now, whenever I make this dish, I am reminded of that hot summer day when I discovered the recipe for the first time and the joy it brought to my family.

So, if you ever find yourself in need of a special dish to share with your loved ones, I highly recommend giving Fried Mock Oysters a try. It's a recipe that has stood the test of time in my family, and I hope it will bring just as much joy and deliciousness to yours. Bon appétit!