Oyster Fritters with Thai Piquant Dressing

Name: Oyster Fritters with Thai Piquant Dressing
Yield: for 3-4
Cuisine: Asia
Ingredients: 115 ml/ 4 fl oz groundnut or olive oil, for frying; 4 tbsp plain flour; 1 tsp salt; ½ tsp cayenne pepper; 1 medium carrot, grated; Thai Piquant Dressing flat-leaf parsley, to garnish; 1 large egg, lightly beaten; 12–16 shelled oysters; crisp salad leaves; 2 tbsp chopped flat-leaf parsley

Preparation info

for
3-4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Lovers of oysters may think it sacrilege to cook them, but they are almost never eaten raw in Asia. These are no ordinary fritters; they are delicious at any time, and especially so when served as a starter.

Ingredients

115 ml/ 4 fl oz groundnut or olive oil, for frying
12–16 shelled oysters

Asia
Starter
Southeast Asia

Method

First prepare the coating: sift the flour, salt and cayenne pepper into a bowl. In another bowl, mix the carrots and parsley with the beaten egg.

Heat the oil in a non-stick frying pan. One at a time, toss the oysters in the seasoned flour, then dip them in the egg mixture and fry until golden brown (3-4 minutes), turning the fritters several times. Remove with a slotted spoon and drain