10 ounces fresh oyster
1/2 tablespoon cornstarch
21 ounces leeks
1/4 cup chopped cabbage
5 ounces lean ground pork
2 cups all-purpose flour
2/3 teaspoon salt
a pan of oil for frying
(I) 1/2 teaspoon salt, 1/2 teaspoon pepper
(II) 1 tablespoon chopped garlic, 3 tablespoons soy sauce,
1 tablespoon sweet and hot sauce
Wash the oyster, drain, and then blend with the cornstarch.
Wash the leeks. Dice. Mix the chopped leeks and cabbage with the oysters, pork, and ingredients (I) to make filling.
Make a thick paste by mixing flour, salt, and some water.
Put about 1 tablespoon of the flour batter in a large ladle. Put 3 tablespoons of filling on top and then put a layer of flour paste on top to cover the filling.
Heat oil for frying to very hot. Put in the ladle and fry for 5 minutes. The patty will look scorched by then. Tip the patty out carefully, fry for a short while, ladle out and drain. Dip in ingredients (II) to eat.