Presenting nature’s most powerful aphrodisiac: the mighty oyster. This nutrient-dense mollusc is high in zinc, protein, iron, omega-3 fatty acids, potassium and magnesium. While I typically like to consume my oysters raw, deep-frying them presents another delectable option that transforms their soft texture to one that is perfectly crisp. More details can be found on my blog – go to www.kitchenmess.com.
Prep time: 5 min
Cooking time: 15 min
- 500mL vegetable or peanut oil for deep-frying
- 10 oysters, freshly shucked or from a pottle (if frozen, defrost beforehand)
- 1 cup corn or plain flour
- ½ tsp baking powder
- ½ cup ice-cold sparkling water
- 1 tsp white pepper
- gomen tsuyu sauce (Japanese dipping sauce often sold concentrated and diluted with water; can be found at Asian supermarkets) – add some chopped spring onion and fried garlic to it
- Heat oil in a wok or saucepan over high heat to 160°C. Line a large plate with kitchen towels.
- Drain the oysters, pat dry and coat in a thin layer of flour.
- Mix ½ cup flour with the baking powder in a medium-sized bowl. Whisk in the sparkling water to create a batter.
- Working with 5 oysters at a time to avoid overcrowding, dip them in the batter and deep-fry until golden brown, about 5 min in total. You may need to flip them halfway through to ensure even browning.
- Once done, transfer to the towel-lined plate, using a slotted spoon to drain.
- Repeat with the remaining oysters. Dust with white pepper and serve with gomen tsuyu sauce for dipping.
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