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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut red shallot bulbs in half; cut spring onion stalks into 4cm lengths; slice 1/4 onion into strips; thinly slice ginger into 10 pieces.
Watch out
Hold aromatics firmly while slicing to prevent the knife from slipping and injuring fingers.
Wash hands thoroughly with soap after handling raw seafood to prevent cross-contamination.
Add 2 tbsp cornstarch to 500g fresh oysters. Gently massage with hands so starch absorbs dirt, rinse thoroughly under slow running water, and pick oysters up individually into a strainer to drain.
Watch out
Be extremely gentle when washing and picking up oysters
rough handling or using tongs will puncture the oyster bellies and lose juices
Bring water to a boil over high heat, add 2 ginger slices and 1 tbsp cooking wine. Add oysters and blanch for 20-30 seconds until the edges curl and bellies swell, then scoop out immediately to drain.
local_fire_departmentHigh heat, about 20-30 secondsWatch out
Do not over-blanch or the oysters will shrink, harden, and lose moisture
scoop them out as soon as the edges shrink
Arrange blanched oysters on paper towels and gently press another paper towel on top to completely absorb all surface moisture.
Watch out
Ensure surface moisture is completely dried off, otherwise water drops will cause violent oil splatters when frying.
Place 3 tbsp potato starch on a plate, add dried oysters, and gently roll them around until each oyster is coated with a thin layer of starch.
Watch out
Apply a thin, even coat
too much starch makes oysters gummy, while too little fails to lock in juices
Place oysters gently into hot oil from a low height and stand slightly back to prevent oil splatters.
Heat wok over medium heat with 2 tbsp oil until shimmering. Add coated oysters (fry in batches if necessary). Fry over medium heat until golden brown on both sides, then remove to a plate.
local_fire_departmentMedium heat, about 2 minutesWatch out
Do not overcrowd the pan or fry all at once as temperature drops will cause juices to leak
avoid constant flipping so the crust stays intact
Wipe wok clean and heat with 1 tbsp oil over medium heat. Sauté ginger slices until edges turn slightly golden brown; add shallot bulbs and onion strips. Turn heat to high, add half of the spring onion stalks, and stir-fry until fragrant and softened.
local_fire_departmentMedium heat to high heat, about 1 minuteWatch out
Sauté ginger slices first until golden at the edges to unlock their full fragrance and remove seafood fishiness.
Maintain high heat and return fried oysters to the wok. Add 1 tbsp oyster sauce and sizzle 1 tbsp cooking wine around the edges of the wok. Add the remaining spring onions, toss rapidly until everything is evenly coated in sauce, then plate immediately.
local_fire_departmentHigh heat, about 30 secondsWatch out
Sizzling wine along the edges adds intense wok hei
toss quickly and remove from heat, as overcooking causes oysters to leak and shrink
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