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Cantonese Fried Oysters Recipe
|Salt||2 1⁄2 Teaspoon|
|Oysters||1 Pound, shucked|
|Water||8 Cup (128 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Shortening/2 tablespoons vegetable oil||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Ice water||6 Tablespoon|
|Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 1205 Calories from Fat 663
% Daily Value*
Total Fat 75 g115%
Saturated Fat 13.4 g67%
Trans Fat 2 g
Cholesterol 411.9 mg
Sodium 11553.9 mg481.4%
Total Carbohydrates 82 g27.4%
Dietary Fiber 1.2 g4.8%
Sugars 0.2 g
Protein 49 g97.2%
Vitamin A 28.8% Vitamin C 60.5%
Calcium 43.9% Iron 143.8%
*Based on a 2000 Calorie diet
Rinse with cold water until water is clear; drain.
Bring 8 cups water to a boil in a large saucepan.
Remove from heat.
Let stand about 5 seconds, then drain immediately.
Pat dry with paper towels.
Combine batter ingredients in a medium bowl; mix well.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each oyster into batter.
Carefully lower into hot oil with a slotted metal spoon.
Deep-fry several oysters at a time about 2 minutes until golden brown.
Remove from oil with slotted spoon.
Drain on paper towels, then arrange on a small platter.
Sprinkle with Peppersalt.