Crispy Fried Oysters

Name: Crispy Fried Oysters
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 500 g Fresh oyster meat (washed, drained, and blotted dry with a cloth); 1000 g Cooking oil (for frying, about 150 g used); 250 g Flour (about 150 g used); 150 g Old fermented dough (thinned with cold water); 10 g Alkaline water; 150 g Silken tofu (mashed into the batter); 15 g Ginger and scallion (for sautéing aroma); 150 g Lard; 3 g MSG; 15 g Fine salt; 2 g White pepper powder; 25 g Cooking wine

A traditional specialty of the Chaoshan region, with a golden-yellow hue, a crispy exterior and tender interior, fresh and savory oysters, and a lingering aroma.

55 min

Easy

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Ingredients

Fresh oyster meat (washed, drained, and blotted dry with a cloth) 500 g

Cooking oil (for frying, about 150 g used) 1000 g

Flour (about 150 g used) 250 g

Old fermented dough (thinned with cold water) 150 g

Alkaline water 10 g

Silken tofu (mashed into the batter) 150 g

Ginger and scallion (for sautéing aroma) 15 g

Lard 150 g

MSG 3 g

Fine salt 15 g

White pepper powder 2 g

Cooking wine 25 g

Instructions

Preparing the oysters

Wash and drain the fresh oyster meat, then blot dry with a clean cloth. Heat a wok with cooking oil, add the ginger and scallion, and sauté until fragrant. Pour in the cooking wine along with 500 g of water and simmer for 6–7 minutes. Remove the ginger and scallion, add the oyster meat, and simmer for 2 more minutes. Drain the oysters in a colander to remove excess moisture.

Preparing the crispy batter

Thin the old fermented dough with cold water, then stir in the flour to form a smooth batter. Cover and set aside to ferment. Once the batter has risen, mash the silken tofu and fold it into the batter along with the alkaline water, lard, fine salt, MSG, and white pepper. Mix until evenly combined, then let it ferment again until small bubbles appear on the surface before using.

Frying the oysters

Heat a wok with the cooking oil. When the oil reaches about 80% hot, dip each oyster into the batter to coat it evenly, then slide them one by one into the oil. Fry over low heat until the oysters are about 80% cooked, then remove them. Reheat the oil until very hot, return the oysters to the wok, and fry again until they turn an ivory color. Remove and serve immediately with pepper salt on the side.