Oyster Cake

Ingredients:
Yield (1 whole oyster cake about 10 inches diameter)

Fresh Oysters 1/4kg
Bean Sprouts/ Togue (about a handful)
Onion Leeks, green part (Chopped)
Garlic (Minced)
Wansuy (Finely Chopped)
White Onions (sliced)
Camote/ Kamote Powder 3/4 cup
Black Ground Pepper
Soy Sauce tbsp
2 large eggs, beaten separately
Minced Ginger (Optional)
Oil for Frying
2 Large pans



1. Wash and strain your oysters (15-20 mins.)
2. In a deep mixing bowl, mix everything,  bean sprouts, onion leeks, garlic, wansuy, white onions, camote powder, black ground pepper, soy sauce 1tbsp and 1 large egg.
3. Heat Oil in pan #1, if ready, mix the drained oyster into the prepared mix, and pour over the heated oil right away.
4. Pour Beaten egg on the edge of the cake slowly.
5. In a very low heat, cook the entire cake at one side for about 10-15mins. Please watch out as we don't want to burn the first side.
6. On your pan #2, preheat with little amount of oil. Make sure that you will be able to check the firmness of the cake, we should be ready by then to flip over the cake onto our pan #2.
7. Flip it really fast and with care, after transferring (flipping), cook the other side for another 10 mins. in low heat. 
8. Garnish with Spring Onions on top then serve hot!

TIPS!
It will be challenging for you to make the Oyster Cake really perfect... but once you have mastered the flipping by transferring from one pan to another, you will do it again and again effortlessly! 

It will be better if you will use non stick pans for less Oil... 

I hope you will enjoy your Restaurant-like Oyster Cake at home!