🦪 How a Chinese chef makes Fried Oysters (酥炸生蠔)!

By Made With Lau · 25 min

Ingredients

Instructions

1. Put the oysters in a bowl, sprinkle in the cornstarch and gently mix without breaking them.
2. Rinse the oysters in clean cold water two more times, swirling gently and pouring off the dirty water each time. Drain them in a colander.
3. In a bowl, stir together the flour, cornstarch, baking powder, garlic salt, white pepper, fish sauce and water into a smooth batter that flows in a steady stream.
4. Shred the cabbage finely, pull the shreds apart by hand and arrange them on a serving plate.
5. Lay the oysters on paper towels, cover with another sheet and gently pat them dry.
6. Stir the oil into the batter.
7. Heat a wok on high. Add the oil and heat it to 330°F (165°C).
8. Put the oysters in a bowl, pour in the batter and gently coat them with your hands.
9. Reduce the heat to medium once the oil reaches temperature. Lower the oysters in one at a time and deep-fry about 1 minute, until golden brown.
10. Remove the oysters with a spider strainer, and skim any loose bits from the oil with a mesh strainer. Fry in batches if the wok is small.
11. Raise the heat to high until the oil reaches 390°F (199°C).
12. Return the oysters to the hot oil and fry about 20 seconds, until golden brown.
13. Lift the oysters out with a spider, let the oil drip off, and place them on the cabbage.

Summarized from Made With Lau's video. Watch it for the details.

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