Oyster spring rolls
Prepare about 500cc of hot water at 70-75°C in a bowl, add a pinch of salt (not included in the recipe), add the oysters and scald
Gently loosen the oysters with chopsticks, and when the edges of the oysters have hardened slightly, remove them to ice water and drain on kitchen paper
Transfer the oysters to a bowl and add the Shaoxing wine, Japanese pepper, black pepper, fragrant oil, and ginger and mix quickly
Place two oysters (3) into the spring roll wrapper and wrap it up. Use flour paste to seal the wrapper so that the filling does not leak out
Cut the nori into strips and wrap them with flour glue to prevent them from coming off
Heat the frying oil to 160-170°C and gently place the spring rolls into the pan, shaping them as you go. Fry while drizzling oil over them until they are evenly golden brown. Once the surface is crispy, remove from the pan and place on a wire rack to drain. Cut into bite-sized pieces and arrange on a plate
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- Uses round spring roll
- 4 sheets
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- raw oysters
- 8
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- Shred the ginger
- 5g
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- Shaoxing wine
- A little
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- Japanese 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
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- Flour paste
- Appropriate amount
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- Fried oil
- Appropriate amount
