Saturday, March 6, 2010

Chinese Crunchy Fried Oysters

My mom first introduced me to the unique taste of fried oysters, crispy on the outside, and a bit chewy and meaty when you bit into it. There are many ways to make fried oysters, some people prefer using bread crumbs, I prefer mine battered. Sometimes, bread crumbs can overpower the delicate texture of fresh oysters. They are flavorful with 5 spice powder and heavy on the pepper. Be careful not to overcook them, they cook fast and really melt-in-your-mouth good if they're done right!

Medium to Large Oysters (shelled and cleaned 6-10)
Chinese Bok Choy (a few bunches, for garnish)
Cold Water (1 cup)
Potato Starch Powder (1 cup)
5 Spice Powder (2 tablespoon)
Baking Powder (2 teaspoons)
1 Large Egg
Black Pepper (2 tablespoon)
Salt (1 teaspoon)
Sugar (1 teaspoon)
Light Soy Sauce (1 teaspoon)

Step 1: Heat up some water in a medium pot.When it comes to a boil, put oysters in a metal strainer basket and submerge in water for about 5 minutes.
Step 2: Drain oysters and let cool for a few minutes. Save the liquid and boil the bok choy with a teaspoon of vegetable oil for a few minutes. Drain and place in a small bowl on the side.
Step 3: Make the batter: mix potato starch powder, sugar, egg, soy sauce, salt, pepper, cold water in a separate bowl.  
Step 4: Cover oysters with batter and fry in hot vegetable oil until golden brown.
Step 5: Arrange bok choy in a circle around a large plate, place cooked oysters in the center. Sprinkle generous portion of 5 spice powder all over the oysters. Serve immediately! Enjoy!

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