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

Steps

1. 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. 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. 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. 4

   Rinse each oyster gently and try to remove any impurities with your fingers.

5. 5

   Use a spoon to gently scratch off black rims on the oyster

6. 6

   Put into colander to dry

7. 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. 8

   Dry the oysters with paper towels

9. 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. 10

    Coat each oyster with a light coat of corn starch so that the batter will better adhere to the oyster

11. 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. 12

    Fry each oyster for approx. 3 minutes until the batter turns a light golden colour

13. 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. 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. 15

    Serve on their own, with oyster sauce, Worcestershire sauce, salt or sweet chili sauce

16. 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. 17

    Heat wok to medium-high heat. Add 2 tbsp oil from deep-frying the oysters

18. 18

    Add chopped green onions and garlic to the wok and stir-fry until aromatic

19. 19

    Add chilis and mix together

20. 20

    Add combined seasoning powder and mix together well

21. 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. 22

    Serve