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Cantonese Fried Oysters

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This Cantonese Fried Oysters is simply yumm. I love the distinctive flavor and texture of a well fried platter of Oysters. Try making this Cantonese Fried Oysters yourself!
  Salt 2 1⁄2 Teaspoon
  Oysters 1 Pound, shucked
  Water 8 Cup (128 tbs)
  Egg yolk 1
  All purpose flour 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Shortening/2 tablespoons vegetable oil 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Ice water 6 Tablespoon
  Vegetable oil 6 Cup (96 tbs) (For Deep Frying)
  Salt 2 Teaspoon

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.
Add oysters.
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.

Recipe Summary

Main Dish

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