Fried Oyster Rolls
|Fresh oysters||1 1⁄3 Pound, shelled|
|Boiling water||3 Cup (48 tbs)|
|Rice wine/Dry sherry||2 Tablespoon|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Minced fresh ginger root||1 1⁄2 Teaspoon|
|Sesame oil||2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Egg||1 , slightly beaten|
|Fine breadcrumbs||1⁄2 Cup (8 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Sweet and sour sauce/Pepper salt||To Taste|
Rinse oysters with cold water.
Cook in 3 cups boiling water 10 seconds.
Drain well and pat dry with a paper towel.
Mix marinade ingredients in a medium bowl.
Add oysters; mix well.
Let stand 20 minutes.
Pat marinated oysters dry with a paper towel.
Mix oysters, salt and pepper in a small bowl.
Combine flour and cornstarch.
Have 12 wooden picks ready.
Spear 5 or 6 oysters on a bamboo skewer, dust with cornstarch mixture, dip in beaten egg and roll in breadcrumbs.
Repeat with remaining oysters.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower oysters into hot oil with a slotted metal spoon.
Deep-fry several oysters at a time about 1 minute until golden.
Remove with slotted spoon.
Drain on paper towels.