Deep-fried oysters with tonkatsu

Deep-fried oysters with tonkatsu

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
12 oysters, on the shell
60g cornflour
2 eggs, lightly beaten
30g panko
oil, for frying
tonkatsu sauce, to serve
lemon wedges, to serve

Method

  1. Slip the oysters from their shells and place on two layers of paper towel for 5 minutes before cooking. Rinse and dry the shells, then set aside.
  2. Put the cornflour, eggs and panko in three separate bowls. Working one at a time, toss each oyster in the cornflour, dip in the egg, then roll in the panko to coat all over.
  3. Pour in enough oil to reach 2 cm up the side of a frying pan and place over high heat. When the surface of the oil is shimmering, add the oysters and cook for about 30 seconds, or until golden.
  4. Drain on paper towel, then return the oysters to their shells. Serve with the tonkatsu sauce and lemon wedges on the side.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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