Fried oysters
To prevent the oysters from exploding or the batter from coming off, coat the oysters thoroughly with plain flour by pressing it in with your hands. When placing the oysters in the oil, do so gently so that the batter does not come off
How to make it
1
Julienne the carrots and shiso leaves, thinly slice the onion perpendicular to the grain, and soak in water. Julienne the cabbage
2
Wash the oysters under running water to remove the slime, then wipe them dry
3
Sprinkle salt and pepper all over, then coat with flour, beaten egg, and breadcrumbs in that order
4
Heat oil to 180°C and fry the battered oysters for about 2.5 minutes, then remove from the pan
5
Place the soaked vegetables, cabbage, and oysters on a plate. Mix [A] together to make the sauce, then pour it over the entire dish
Ingredients: 2 dishes
-
- Carrots
- 10g
-
- Ooba
- 3
-
- Onion
- 20g
-
- cabbage
- 50g
-
- raw oysters
- 6 pieces
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- cake flour
- Appropriate amount
-
- Beat egg
- 1 piece (L size)
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[A]
- Pork cutlet sauce
- 3 tablespoons
-
- Worcester sauce
- 1 tsp
-
- ketchup
- 3/2 tbsp
-
- Lemon juice
- 1 tsp
-
- Tabasco
- 3 drops
-
- Mustard paste
- 1 tsp
[PR]
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