Deep-Fried Oysters
Zhejiang-style fried oysters: oysters coated in flour, egg wash, and breadcrumbs, fried to golden brown—crispy outside and tender inside. Serve with dipping sauce.
Ingredients
Oysters (medium-sized, washed and shelled, tossed with salt and cornstarch, briefly marinated, then rinsed clean)
600 g
Egg (beaten, with wine stirred in)
1
Flour
2 tbsp
Breadcrumbs
2 tbsp
Wine
1 tsp
Salt
1 tsp
Cornstarch
1 tsp
Lettuce (torn, washed, and trimmed to serving size)
1
Lemon (cut into chunks, mixed with lettuce for serving)
1
Lemon slice (for garnish)
1 slices
Cherries (for garnish)
2 slices
Oyster sauce (for sauce)
1 tbsp
Ketchup (for sauce)
1 tbsp
Light soy sauce (for sauce)
1/2 tbsp
Lemon juice (for sauce)
1 tsp
Instructions
1
Step 1
Wash and shell the oysters, toss with salt and cornstarch, briefly marinate, then rinse clean. Blanch in boiling water until the color changes, then remove and drain.
2
Step 2
Beat the eggs, add the wine, and stir to combine.
3
Step 3
Coat the oysters sequentially with the flour, egg, and breadcrumbs. Deep-fry in medium-hot oil until golden brown, then drain off the oil and plate.
4
Step 4
Tear the lettuce leaves, wash them, and trim to serving size; mix with the lemon chunks to serve. Stir the sauce ingredients together for dipping. Garnish the plate with lemon slices and cherries.
