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Golden Crispy Fried Oysters in a Long Handle Wok
"Basic Fried Oysters Prep time: 10 minutes | Cook time: 10 minutes | Serves 4 1 ½ cups all-purpose bleached flour with a high gluten content 280 ml of cold water ¾ teaspoon salt 2 tablespoons of baking powder 2 tablespoons of peanut oil 5 cups of peanut oil 20 medium-sized fresh oysters, opened, removed from the shells, patted dry and dusted with flour 1 Mix all ingredients for the dough in a bowl and set aside. Heat the wok over high heat for 1 minute. Add the peanut oil and heat it to a temperature of 375°F (190°C). 2 Spread the batter evenly on each oyster. When a little smoke picks up in the air, add the coated oysters to the hot oil. Fry 5 coated oysters in batches for 3 minutes or until the oysters are light brown in color. 3 Place the fried oysters in a colander that you place on a bowl to drain off excess oil. 4 Fry the last batch of oysters for about 4 minutes or until golden brown. Return the other fried oysters to the hot oil and fry for another 2 minutes until golden brown. 5 Always pay attention to the heating level of the oven during deep-frying. Reduce the heat if the oysters are getting too brown or increase the heat if the oysters cook slowly."
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