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Hwang Jin-sun's Oyster Fritters | 모두의 레시피

Modu Recipes
Hwang Jin-sun
Hwang Jin-sun's Oyster Fritters

Hwang Jin-sun's Oyster Fritters

Name: Hwang Jin-sun's Oyster Fritters
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh oysters 200g; scallions 1 bunch; dill a little (optional); all-purpose flour 1 cup; scallion oil 1 tablespoon; vinegar 0.5 tablespoon; water as needed; vegetable oil generously; dry flour (for pre-frying) 3 tablespoons; Sichuan pepper salt ingredients: 1 tablespoon clean-tasting salt, 0.5 teaspoon roasted and ground Sichuan pepper, a pinch of black pepper

Chinese-style oyster fritters made by briefly blanching fresh oysters to remove moisture, then coating them in a special batter with scallion oil and vinegar, and frying them three times for ultimate crispiness.

🙋 Recommended for

⭐ Those who want to enjoy fresh, seasonally abundant oysters as a special, crispy dish in Chinese restaurant style.
⭐ Those who appreciate the aromatic dill, sharp scallion bits, and exotic pairing with homemade Sichuan pepper salt, especially wine lovers.

30 min Difficulty Normal drinking snack

Main ingredients 🥩

oystersscallionsdillSichuan pepper powderall-purpose flourscallion oilvinegar

Tags 🏷️

seasonal food crispy texture late-night snack

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Source: YouTubeMaeeul Jinjin

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

fresh oysters 200g
scallions 1 bunch
dill a little (optional)
all-purpose flour 1 cup
scallion oil 1 tablespoon

Shop ingredients on Coupang(Ad)

oysters scallions dill Sichuan pepper powder all-purpose flour scallion oil vinegar

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vinegar 0.5 tablespoon

water as needed

vegetable oil generously

dry flour (for pre-frying) 3 tablespoons

Sichuan pepper salt ingredients: 1 tablespoon clean-tasting salt, 0.5 teaspoon roasted and ground Sichuan pepper, a pinch of black pepper

Recipe 🍳

Cut scallions into thin strips, and chop dill into bite-sized pieces; lay them on the bottom of the serving plate as a base.
Mix Sichuan pepper powder and black pepper into the salt to create a fragrant Sichuan pepper salt that enhances the distinctive aroma of the oyster fritters.
In a bowl, combine all-purpose flour, scallion oil, vinegar, and cold water, stirring lightly until small lumps remain—this creates a light, crispy custom batter.
Blanch the cleaned fresh oysters in boiling water just long enough for the surface to firm slightly, then immediately remove and dry thoroughly to eliminate all moisture.
Lightly coat the dried blanched oysters with dry flour to help the batter adhere and prevent internal moisture from escaping during frying.
Dip the floured oysters into the prepared batter, ensuring they are evenly coated.
Fry the battered oysters one at a time in hot oil, removing floating crumbs frequently to maintain oil temperature and ensure even, golden browning without burning.
Fry in three separate stages to fully cook through and maximize crispness, then transfer to the scallion and dill-lined plate and serve with Sichuan pepper salt.

Chop scallions and dill, and arrange them on the plate as a base. Mix Sichuan pepper powder and pepper into salt to make the Sichuan pepper salt.
Combine flour, scallion oil, vinegar, and cold water to make the batter. Blanch oysters briefly, dry completely, then dust with dry flour.
Coat the oysters in batter and fry in hot oil, removing crumbs as they form, for a total of three rounds to achieve maximum crispiness. Serve on the scallion plate.

Cooking tips 💡

Do not over-mix or let the batter rest too long, as gluten will develop and make the flour chewy—mix just until combined and fry immediately for crisp results.
Oysters contain high moisture, so frying them raw causes excessive splattering and quick sogginess. Briefly blanching only the surface is essential.
Remove floating crumbs continuously while frying to maintain consistent oil temperature and prevent the exterior from burning or becoming greasy.

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