Fried rock oysters with tartar sauce

Prepare the tartar sauce.
Drain the capers and pickles well and then finely chop them. Finely chop the hard-boiled eggs and onions as well. Put all the ingredients in a bowl and mix well.

Julienne the carrots and myoga ginger and soak them in ice water. Remove the rock oysters from the shells and wash them thoroughly under running water

Wipe the rock oysters thoroughly with kitchen paper, then sprinkle with white pepper and coat with flour, beaten egg, and breadcrumbs in that order. Cut the myoga ginger to be used for frying in half and coat with the batter in the same way

Heat the oil to about 170°C and deep fry the myoga and oysters (3). Fry the myoga for about 50 seconds and the oysters for about 1.5 minutes. Once they are golden brown, remove them from the frying pan and place on a wire rack

Drain the myoga ginger in a colander, mix it with the shredded carrots and shredded cabbage, and serve in a bowl. In another bowl, add all the ingredients for the sauce and mix well

Place the fried rock oysters and fried myoga ginger on top of the shredded cabbage and garnish with about 1 tablespoon of the tartar sauce (1). Pour the sauce (5) over the dish to finish