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