By Irene Kuo
Cleansed in salt and dipped in boiling water to seal in the juice before being coated and deep-fried, these oysters are succulent inside and crisp outside. The batter is excellent—light and crunchy. It would be very good for shrimp and such vegetables as sliced mushrooms, eggplant, or zucchini. The oysters make a delicious hors d’oeuvre or a lovely meal for 4 when served with stir-fried Broccoli Flowerets in Black-Bean Sauce or Spicy Cold Celery Cabbage.