Taiwanese Style Fried Oysters
繁體中文

Ingredients
Oyster (small)1 lb (450g)
All-purpose flour1 Tbs
Fine yam starch1/4 cup
Thai basil leaf1 oz (28g)
Salt1/2 tsp
Ground white pepper1/2 tsp
Oil for frying some
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Instructions
1.Gently mix the oysters with 1 tbs. of flour. Wash the oysters through a strainer then drain the water.
2.Coat each oyster with yam starch. Set the oysters aside for 5 minutes to allow the oysters to release juices that will moisturize the coating. By doing so, the coating will stay in place when you deep-fry the oysters.
3.Mix salt and white pepper in a small bowl. Pat Thai basil dry with paper towels to avoid oil spill while frying.
4.Heat oil to 350°F(175°c). Add the basil to the oil and fry for 20 seconds. Transfer the basil onto paper towels to absorb excessive oil.
5.Re-heat the oil to 395°F(200°c). Gently drop the oysters one by on into the oil and fry until crispy and golden brown, approx. 2 minutes. Transfer the oysters onto paper towels to absorb excessive oil.
6.Place the fried basil on the bottom of a plate; top with fried oysters and sprinkle with pepper salt. Serve the remaining pepper salt with the dish.



蚵仔酥
ENGLISH

材料
牡蠣(小)1 磅 (450克)
麵粉1 大匙
地瓜粉(細)1/4 杯
九層塔葉1 盎司 (28克)
鹽1/2 小匙
白胡椒1/2 小匙
炸油 適量
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做法
1.將牡蠣用1大匙麵粉輕輕拌勻，再放在濾網內用水沖洗乾淨後濾乾。
2.牡蠣逐顆裹上地瓜粉。放在一旁等約5分鐘讓其反潮(也就是讓牡蠣汁液稍微潤濕裹粉，這樣炸時裹粉比較不會掉)。
3.鹽和白胡椒在小碗裡拌勻。九層塔用紙巾擦乾以免炸時油爆。
4.炸油燒熱到350°F(175°c)，放進九層塔炸20秒隨即撈出到紙巾上吸去過多的油份。
5.炸油溫度拉高到395°F(200°c)，放進牡蠣炸酥並呈金黃色後撈出，約2分鐘。撈出的牡蠣放置在紙巾上吸去過多的油份。
6.將九層塔墊在盤底，放上炸好的牡蠣，再撒些胡椒鹽。剩餘的胡椒鹽為沾料。





最後更新 (Last Update): 11/23/2020
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