Batter-Fried Oysters

Name: Batter-Fried Oysters (Jah Sahng Ho)
Cuisine: China
Ingredients: 20 medium-size fresh oysters. Have your fish dealer open them for you.; 2 tablespoons peanut oil; 1 teaspoon Szechuan Peppercorn Salt; 1½ cups high-gluten flour; 2 tablespoons baking powder; 5 cups peanut oil; 10 ounces cold water

Jah Sahng Ho

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Oysters are a favorite all along the coast of China, from Hong Kong to Canton to Shanghai. Cooking them with a batter is the same, whether it be Hong Kong or Shanghai, or points in between.

Ingredients

5 cups peanut oil
20 medium-size fresh oysters. Have your fish dealer open them for you.

Asia
China
Canton
Shanghai
Fish course
Starter
Pescatarian
Spicy
Hong Kong

Method

Heat a wok for 1 minute. Pour in peanut oil. When a wisp of white smoke appears, cook oysters. Dip each oyster into the batter until well coated and lower into oil. Deep-fry five at a time until medium brown, about 3 minutes. Remove oysters and place in a strainer; allow to drain over a bowl.
Deep-fry the last batch to golden brown, about 4 minutes, then place