We love fried oysters and we love kimchi pancakes, so we combined them both to yield this scrumptious hybrid. Think a Korean version of our local orh luak (oyster omelette). Well, sorta — this doesn’t have eggs in it — but it tastes quite a lot like orh luak, with the crispier texture of kimchi pancakes. It can be as spicy or mild as you like, based on the sambal you use and how much you choose to put in it. We used a bottled prawn sambal because we like its deep flavour of dried chillies. You can use other variants like sambal belacan or sambal tumis to give these pancakes a nice kick.

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