Oyster Fritters with Thai Piquant Dressing

Preparation info
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    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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