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

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Start with 16 oysters, about 10 oz, suitable for deep-frying.

Put 1 tbsp of cornstarch in a bowl with the oysters to help rinse off the sliminess.

Add another tbsp of cornstarch and mix gently by hand to clean the oysters.

Rinse the oysters with water until the water turns black, then discard the dirty water.

Rinse again with clean water to ensure the oysters are clean.

Drain the oysters and set them aside, handling them gently to avoid breaking.

Prepare the frying batter by mixing 4 tbsp of all-purpose flour and 1.5 tbsp of cornstarch in a bowl.

Add 1/2 tsp of baking powder to the batter mixture for fluffiness.

Incorporate 1 tsp of garlic salt, 1 tbsp of fish sauce, and 1/3 tsp of white pepper into the batter.

Add water starting with 4 tbsp to achieve the right batter consistency, mixing until smooth and adjusting with more water if needed.

Chop about 2 oz of cabbage into thin slices and pull apart by hand to create a bed for the oysters on the serving plate.

Pat the oysters dry with paper towels to help the batter adhere better, sandwiching them between two paper towels.

Add 1 tbsp of oil to the batter and mix, allowing the flour and baking powder to hydrate and rest.

Heat a wok and add about 10 fl oz of corn oil, heating it to 330°F.

To check oil temperature without a thermometer, use a wooden chopstick; if batter floats when poked, the oil is ready.

Gently mix the batter with the oysters until coated, then add them to the oil one at a time to avoid splashing.

Fry the oysters in two batches for 1-2 minutes or until golden brown, then remove and drain on paper towels.

Clear out any debris from the oil, heat it up to 390°F for the second fry, and combine the batches for frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens