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Taiwanese Oyster Mee Sua


[Ingredients]

  • 300g oysters

  • 130g vermicelli

  • 2tbsp sweet potato starch

  • 1/3 cup fried shallots

  • 1tsp dark soy sauce

  • 4tbsp cornstarch mixed with 1/2 cup water

  • Coriander

  • Black vinegar

[Stock]

  • 1 dried cuttlefish

  • 1.5L water

  • 1.5L chicken stock

  • 20g ginger slices

  • 8 cloves of garlic - skin on

  • 50g dried shaved bonito

  • 1tbsp ground white peppercorn coriander mixture

  • 1tbsp rice wine

  • 1tbsp light soy sauce

[Steps]

  1. Soak cuttlefish in hot water for 15mins.

  2. In a pot, add in water, stock, soaked cuttlefish, ginger and garlic, and let simmer 30mins.

  3. Turn off heat. Add in bonito and peppercorn coriander mixture. Stir well and let sit 5mins.

  4. Drain stock thru a cheesecloth. Add in rice wine and light soy sauce.

  5. Coat oysters with starch.

  6. Blanch in boiling water for 15-30secs, depending on size.

  7. Strain and transfer to a bowl of cold water. Then, drain and set aside.

  8. Add fried shallots and dark soy sauce to stock. Mix well.

  9. Add in vermicelli. When vermicelli is almost done, pour in starch mixture and stir well. Then, cut vermicelli into smaller pieces with a pair of kitchen shears.

  10. When stock thickens, transfer vermicelli into serving bowls and topped with prepared oysters, vinegar and coriander.

Adapted from The Meat Men

Video tutorial click here

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