| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Iced cold water |
| 1 |
|
Egg |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Cornflour |
| 2 |
|
Dozen bluff oysters |
| 1 1/2 |
c |
Oil |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Grated fresh ginger |
| 1 |
ts |
Sugar |
INSTRUCTIONS
BASE
LEMON GINGER SAUCE
Oysters:
Whisk water and egg together until frothy.
Sift baking soda and cornflour together.
Add to water mixture and combine well.
Place oysters in batter.
Lift out and fry a few at a time in hot vegetable oil.
Drain on crumpled kitchen paper and serve with Lemon Ginger Sauce.
Lemon Ginger Sauce:
Mix lemon juice, grated ginger and sugar together
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