Oyster spring rolls
Prepare about 500cc of hot water at 70-75°C in a bowl, add a pinch of salt that is not included in the amount of salt, add the oysters and drain the hot water.
Lightly loosen with chopsticks, and when the edges of the oysters have hardened a little, remove them into ice water. Place it on kitchen paper and drain it.
Transfer the oysters to a bowl, add Shaoxing wine, sansho pepper, black pepper, balm and ginger and mix quickly.
Wrap two oysters from [3] in the spring roll skin. Use flour glue to paste to prevent the ingredients from leaking out.
Roll the seaweed cut into strips of paper using flour glue to prevent it from peeling off.
Heat the frying oil to 160-170°C and gently add it while adjusting the spring rolls. Fry with oil so that the whole thing is evenly golden brown. If the surface is crispy, remove it and lean it on a net to drain the oil. Cut into small pieces and serve on a plate.
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- Uses a round type of spring roll
- 4 sheets
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- Raw oysters
- 8
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- Chop the ginger
- 5g
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- Shaoxing wine
- A little
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- Sansho pepper
- A little
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- Black pepper
- A little
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- Perfume
- 1 tsp
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- seaweed
- Appropriate amount
-
- Flour paste
- Appropriate amount
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- Fried oil
- Appropriate amount
