Yield: 6 Servings
|Salt and pepper|
|Oil for deep-frying|
1. Shell oysters; then season lightly with salt and pepper. Mince scallions.
2. Coat oysters with any of the batter combinations listed below.
3. Heat oil. Add oysters, a few at a time, and deep-fry until golden. Drain on paper toweling. Garnish with scallions and serve. VARIATIONS: 1. Instead of seasoning the oysters with salt and pepper, toss them in a mixture of 1 tablespoon sherry and 1 teaspoon salt. Then coat with batter.
2. In step 2, add the minced scallions to the batter mixture. BATTERS FOR DEEP-FRIED OYSTERS: a. 1 egg, ½ cup flour, 1 cup water. b. 1 cup flour, 2 teaspoons baking powder, ¾ cup water. c. 1 cup flour, 1 teaspoon baking powder, 4 tablespoons cornstarch, 1 tablespoon lard, ¾ cup water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .