Deep-Fried Salt and Pepper Oysters

A popular Hong Kong-style of cooking seafood is to deep-fry it quickly in hot oil, then drain and stir-fry again in a spicy salt and pepper mixture. I have found this style especially delicious when used for oysters. Here they are dipped and then fried in a crispy batter. The soft, briny oysters make a wonderful contrast to the batter and the spices. This dish makes a delicious opener for any dinner party or can be served as a simple appetizer with drinks.