Name: Deep-Fried Salt and Pepper Oysters
Yield: Serves 4
Cuisine: China
Ingredients: ½ teaspoon ground, roasted Szechuan peppercorns; 1 tablespoon finely chopped garlic; 1 lemon, cut into wedges; 1 teaspoon salt; 2 teaspoons sesame oil; 2 tablespoons finely chopped spring onions; A pinch of salt and pepper; 450 g (1 lb) oysters, shelled; ½ teaspoon five-spice powder; 150 ml (5 fl oz) water; 1 teaspoon bicarbonate of soda; 450 ml (15 fl oz) groundnut oil; 1 teaspoon baking powder; 65 g (2½ oz) potato flour or cornflour; ½ teaspoon freshly ground black pepper; 25 g (1 oz) plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

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.