FOOCHOW DEA PIANG - OYSTER CAKE

Dea Piang in Foochow 
is

Oyster Biscuits

Fuzhou
is rich in sea food
Oyster is abundant, big and juicy ones

Big ones are used to make Dea Piang,
and Dea Lonn (Oyster Pancake)

While the smaller ones are used to cook noodles
and make soups

In Malaysia,
oysters are scarce and expensive

 Foochow here often replace it with

soft shelled or white Shrimps 

However, the Foochow people in Sitiawan
still use small oysters 
to make the Khor Ta Au (tofu soup)
or traditional soup noodles (char ju mian)

Traditionally Dea Piang is made from Soya bean pulp

quite a tedious preparation

but if you get to taste it

you will know it is different from

those sold in town

which are made from flour only

I want to express my gratitude to my sister in law, Pauline 
for sharing with me 
her family's traditional recipe 

Dea Piang

50g soya beans soaked overnight, blended with 

150g water

1/2 cup rice flour
1/4 cup glutinous flour
1/2 tsp salt & pepper to taste
spring onions, chopped
70g osyter or shrimps, marinate with sugar, salt & pepper

60g ground meat, marinate with salt & pepper (optional)

Oil for deep frying

Method:

1) combine soya bean pulp with the rest of the ingredients
2) leave aside while you prepare the wok

3) heat up the flat base ladle in oil

4) scoop some soya bean batter into the heated flat base ladle

5) put 2 oyster or 2-3 prawns, spring onions & a small meat ball onto the batter
6) pour another scoop of batter on top of the filling

6) deep fry in the hot oil

7) lightly shake the ladle & the cake will come off in one piece

8) continue frying until golden

9) do the same for the rest of the batter

10) serve hot with chili sauce

Flat base ladle