Japanese Fried Oysters

This fried oysters with eggs is a well known local dish. The ocean-fresh succulent oysters are cooked in a light sweet potato coating and complimented by the fresh corianders and eggs.

IMG_0273-883x1024

My hometown Xiamen sits the Fujian Province of China and has a great number of oyster farms along the coastline. Oysters are readily available in the market all year round, freshly shucked out of the shells and only cost approximately $8 USD per kg.

Japanese Fried Oysters
 
Author:
Recipe Type: Appetizer
Serves: Serves 2
Ingredients
  • 300g fresh oyster meat
  • 2 Tbs sweet potato starch or cornflour
  • ½ Teaspoon salt
  • 2 Tbs oil
  • 2 eggs, beaten
  • 5 sprigs coriander, chopped
Instructions
  1. Wash the oysters in the cold water and drain well.
  2. Mix the sweet potato starch(or cornflour),salt and coriander with oysters.
  3. Heat the oil in a non-stick skillet over medium-high heat. Pour in the oyster mix and cook for 2-3 minutes.
  4. Add the beaten eggs and cook for 30 seconds then flip to the other side until oysters are well cooked, about 2-3 minutes
  5. Garnish and serve with fresh coriander and chili sauce

 

Lei Zhang

Lei Zhang

My name is Lei. I grew up in China and have been living in New Zealand for almost two decades. During the day time, I work in an IT job. My passion for food and photograph has led me to this space where I can share my recipes and express my artistic side. I am striving to find the best matched ingredients to create the simple and tasty dishes. I summarize the recipes to as simple as possible and leave the room for your creativity. Thanks for stopping by, grab your aprons, get cooking, enjoy the food and life!

More Posts - Website - Twitter - Facebook - Pinterest

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: