Deep-fried Oysters

Deep-fried Oysters

　　Deep-fried Oysters

Ingredients:

750g cleaned raw oysters, 15g pepper, 25g salt, 20g MSG, 5g sesame oil, 300g crispy batter, 25g ginger wine, 1000g peanut oil (consumed 75g).

Method:

Heat a wok over high heat, add peanut oil, and when the oil reaches about 70% heat, remove from the heat. Briefly blanch the marinated raw oysters in boiling water. Then coat each oyster with the crispy batter and place them in the wok. Return the wok to the heat and deep-fry over medium heat until the oysters turn light golden brown (oil temperature should generally be controlled between 180°C and 200°C; if the oil is too hot, they may become burnt outside but remain raw inside; if the oil is too cool, the batter may separate and not crisp properly). Then increase the heat to high and briefly fry until firm, then remove and arrange on a serving plate. Serve with Huai salt and chili sauce as condiments.

Features:

Crispy, fragrant, and delicious.