Deep-Fried Oysters 酥炸生蠔

🧂 Ingredients

• 32 oz Shucked oysters

  (approx. 15 medium-sized oysters)
• 2 tbsp Corn starch

  for cleaning oysters
• 3 tbsp Corn starch

  for coating oysters before dipping in batter
• 150 g Cake flour
• 50 g Corn starch
• ½ tsp Baking powder
• 1 tsp Salt
• 1/8 tsp Ground black pepper
• 1/8 tsp White pepper powder
• ¼ tsp Turmeric powder

  (optional)
• 275 ml Cold water

  (icy cold)
• 2 tbsp Oil

  for batter
• 1 L Oil

  for frying
• 1 tbsp Red chilies

  , chopped
• 1 tbsp Green chilies

  , chopped
• 1 tbsp Garlic

  , chopped (approx. 3 cloves)
• 2 stalks Green onions

  , chopped
• 1 tsp Salt
• ½ tsp Chicken broth powder
• ½ tsp Garlic powder
• ¼ tsp White pepper powder
• ¾ tsp Sugar

Instructions

• 1 Make batter by combining 150 g cake flour, 50 g corn starch, ½ tsp baking
  powder, ⅛ tsp ground black pepper, ⅛ tsp white pepper powder, 1 tsp salt and ¼
  tsp turmeric powder. Turmeric is optional, but it gives a really nice golden
  colour to the oysters
• 2 Add icy cold water a little at a time and gently mix together using a slow
  motion so that the glutens don’t form bonds. Mix until the batter is smooth and
  thick but not doughy. Cover with plastic wrap and put in the fridge for 30
  minutes Depending on the flour, the amount of water may vary. So add a bit at a
  time until it is thick but runny enough to be poured. I added 275 ml of icy cold
  water to mine
• 3 Rinse oysters with water. Place oysters in a bowl, add 2 tbsp corn starch, mix
  gently and let it sit for 5 minutes
• 4 Rinse each oyster gently and try to remove any impurities with your fingers.
• 5 Use a spoon to gently scratch off black rims on the oyster
• 6 Put into colander to dry
• 7 After the batter has chilled in the fridge for 30 minutes, add 1 ½ tbsp of oil
  into the batter and mix gently until well mixed
• 8 Dry the oysters with paper towels
• 9 Heat 1 L of oil in a wok, pot or deep fryer until the oil is approx. 160˚C or
  325˚F (if using wooden chopsticks to test oil, it’s when little bubbles form
  around the chopstick)
• 10 Coat each oyster with a light coat of corn starch so that the batter will better
  adhere to the oyster
• 11 Dip the oyster into the batter, completely covering it and then place it into
  the oil. Do not overcrowd the pot as the batter may stick to each other Oysters
  should be at room temperature when ready to fry
• 12 Fry each oyster for approx. 3 minutes until the batter turns a light golden
  colour
• 13 Remove the oysters from the oil and place on cooling rack Oysters are not ready
  to eat, they need to be fried one more time
• 14 Increase the heat and heat the oil to 200˚C or 400˚F. Put the oysters back into
  the oil and fry for approx. 1 minute until they become golden in colour
• 15 Serve on their own, with oyster sauce, Worcestershire sauce, salt or sweet chili
  sauce
• 16 Combine 1 tsp salt, ½ tsp chicken broth powder, ½ tsp garlic powder, ½ tsp white
  pepper powder and ¾ tsp sugar. Mix well and set aside
• 17 Heat wok to medium-high heat. Add 2 tbsp oil from deep-frying the oysters
• 18 Add chopped green onions and garlic to the wok and stir-fry until aromatic
• 19 Add chilis and mix together
• 20 Add combined seasoning powder and mix together well
• 21 Add deep-fried oysters to the wok and toss gently until the salt and chili
  adheres to the oysters. Should take approx. 20 seconds Taking too long for this
  process could cause the oysters to lose its crispiness
• 22 Serve

Nutrition Info