Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to avoid cross-contamination.
Take out the frozen Hiroshima oysters, put them in a basin to wash, add a little starch, rub gently to remove impurities and black dirt, and then rinse thoroughly with clean water.
Watch out
Wash gently, otherwise the oyster meat will easily break apart.
Prepare a pot of boiling water, put the cleaned oysters into the boiling water and blanch for 30 seconds to 1 minute until the oysters shrink slightly and remain plump in the center, then remove and drain.
local_fire_departmentHigh heatWatch out
Do not blanch for too long, otherwise the oysters will shrink completely, become tough, and lose their juices.
Put the drained oysters into a container, add 1 tsp of salt and 1 tsp of white pepper, toss evenly to marinate.
Watch out
Seasonings must be sprinkled evenly, otherwise some oysters will be tasteless.
Cut open the breadcrumb package and pour into a dish, crack 1 egg into a small bowl and beat with chopsticks for later use.
Hot oil splattering risk, be careful when heating and pouring oil, do not let water drip into hot oil.
Pour 300 ml of cooking oil into a small deep pot, heat over medium heat until small bubbles appear.
local_fire_departmentMedium heatWatch out
The oil temperature must be sufficient, otherwise the crust will absorb too much oil and become soggy.
Oil temperature is extremely high during deep-frying, use chopsticks to gently place food in to avoid hot oil splashes and burns.
Before frying, use kitchen paper towels to dry the marinated oysters again. Take 2 to 3 oysters each time, coat them with starch, egg wash, and breadcrumbs in order, fry in hot oil over medium-low heat until golden and crispy, then remove and drain.
local_fire_departmentMedium-low heatWatch out
Oysters must be thoroughly dried, otherwise oil will splatter severely
do not put too many at once otherwise the oil temperature will drop and make the crust soggy
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