Deep Fried Oyster in Red Taro Curb Paste 南乳生蠔酥


Ingredients:

  • 10 pcs Oyster

Thickening :

  • 1 tbsp Perseved Red Taro Curd

  • 1 tbsp Garlic Clove  

  • 1 tbsp Shallot (minced)

  • 1 tbsp Light Soya Sauce

  • 1 tsp Sugar

  • 2 tbsp Water

Batter :

  • 100g Self Rising Flour

  • 1 Egg (beaten)

  • 100 ml Water

  • 1/2 tsp

  • pinch of pepper

 

Seasoning:

  • 1 tsp Tapioca Starch

  • 1 tbsp Ginger Junice

  • 1 tbsp Chek Kiang Wine

  • 1 tsp Light Soya Sauce

  • 1 tsp Sesame Oil

 

 

Method :

  1. Wash oysters. Absorb excess water with kitchen paper

  2. Add seasoning and marinade for 10 - 15 minutes.

  3. Sieve flour then mix with beaten egg and water to form batter. Stir constanly till batter become very smooth. 

  4. Add salt and pepper, marinade for 10 minutes.

  5. Coat oysters evenly with batter. Deep fry in hot oil till crispy and golden.

  6. Prepare thicken sauce in wok, when fragrant

  7. Add oysters quickly and mix them together. Serve hot.  

 

 

材料:

  • 生蠔10隻

 

芡汁:

  • 南乳1湯匙

  • 蒜茸1湯匙 

  • 乾蔥茸1湯匙

  • 生抽1湯匙

  • 糖1茶匙

  • 水2湯匙

粉糊:

  • 自發粉100克

  • 雞蛋1隻 (打勻)

  • 水100毫升

  • 鹽1/2 茶匙

  • 胡椒粉少許

 

調味料:

  • 生粉1茶匙

  • 薑汁1湯匙

  • 紹酒1湯匙

  • 生抽1茶匙

  • 麻油1茶匙

 

 

方法:

  1. 將生蠔洗淨後，吸去多餘水分

  2. 加入調味料醃10-15分鐘

  3. 將自發粉篩勻，右入蛋液及水，不停攪拌至幼滑

  4. 右入調味料醃10分鐘

  5. 將生蠔蘸上粉糊，放入熱油內炸至脆身及金黃色

  6. 將芡汁爆香及煮熱

  7. 加入生蠔，快兜後上碟