| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 24 | up to | |
| 30 | Oysters | |
| Salt and pepper | ||
| 1 | Or | |
| 2 | Scallions | |
| Batter | ||
| Oil for deep-frying |
INSTRUCTIONS
Shell oysters; then season lightly with salt and pepper. Mince scallions. Coat oysters with any of the batter combinations listed below. Heat oil. Add oysters, a few at a time, and deep-fry until golden. Drain on paper toweling. Garnish with scallions and serve. VARIATIONS: 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. In step 2, add the minced scallions to the batter mixture. BATTERS FOR DEEP-FRIED OYSTERS: a. 1 egg, 1/2 cup flour, 1 cup water. b. 1 cup flour, 2 teaspoons baking powder, 3/4 cup water. c. 1 cup flour, 1 teaspoon baking powder, 4 tablespoons cornstarch, 1 tablespoon lard, 3/4 cup water. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 70
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 8882.9mg
Potassium: 1280.1mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: <1g
Protein: 28.1g