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Ingredients
- oysters - 600g
- Chinese parsley
- corn starch - 2 tbsp
- spring onion - 2 stalks
- ginger - 2 slices
- salt
- cooked rice - 2 tbsp
- sugar
- ginger juice - 1 tsp
- wine - 1 tsp
Batter
- soda powder - ¼ tsp
- corn flour - 2 tbsp
- water - 7-8 tbsp
- salt - ½ tsp
- self-raising powder - 2 tsp
- plain flour - 8 tbsp
Method
- Wash the oysters with salt,
then corn starch and finally with cooked rice.
- Boil the water with spring
onion and ginger. Scald the oyster and marinate with wine,
ginger juice, salt and sugar for 20 minutes.
- Mix the batter and cover with
wet cloth and leave it to ferment for 30 minutes.
- Add cooking oil and stir
occasionally in one direction.
- Sprinkle the oysters with
pinch of corn starch, then dip into the batter and deep fry
until golden brown.
- Serve with Worcestershire
sauce.
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