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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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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1205 Calories from Fat 663

% Daily Value*

Total Fat 75 g115%

Saturated Fat 13.4 g67%

Trans Fat 2 g

Cholesterol 411.9 mg137.3%

Sodium 11553.9 mg481.4%

Total Carbohydrates 82 g27.4%

Dietary Fiber 1.2 g4.8%

Sugars 0.2 g

Protein 49 g97.2%

Vitamin A 28.8% Vitamin C 60.5%

Calcium 43.9% Iron 143.8%

*Based on a 2000 Calorie diet


Cantonese Fried Oysters Recipe