Cantonese Fried Oysters
|Salt||2 1⁄2 Teaspoon|
|Oysters||1 Pound, shucked|
|Water||8 Cup (128 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Shortening/2 tablespoons vegetable oil||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Ice water||6 Tablespoon|
|Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
Rub salt into oysters with your fingers.
Rinse with cold water until water is clear; drain.
Bring 8 cups water to a boil in a large saucepan.
Remove from heat.
Let stand about 5 seconds, then drain immediately.
Pat dry with paper towels.
Combine batter ingredients in a medium bowl; mix well.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each oyster into batter.
Carefully lower into hot oil with a slotted metal spoon.
Deep-fry several oysters at a time about 2 minutes until golden brown.
Remove from oil with slotted spoon.
Drain on paper towels, then arrange on a small platter.
Sprinkle with Peppersalt.