The piping hot, thinly fried oyster pancake came out of the pan, its edges a crispy, golden brown. The fresh, soft, and juicy oyster meat became the perfect centerpiece within the pancake's crust.
The batter, made from breadfruit, had a golden hue and a fragrance even richer than regular flour, making the pancake look all the more appealing.
The fried oyster pancake was cut into small pieces and placed on a separate plate. The remaining thin pancakes made from clam and shrimp meat were arranged on another plate.
Eric shook the large wok until his arm was sore. For the subsequent pancakes, Max took over shaking the wok with one arm, while Eric was only responsible for watching the fire.
This dish was very quick to make. Before long, the thin pancakes already filled a large plate.
The iron wok was heated again with animal fat. Eric added the shrimp balls one by one to fry. After a pleasant sizzling sound, the blue-gray shrimp balls quickly turned a beautiful pinkish-white.
