Hwang Jin-sun's Oyster Fritters
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.
Ingredients needed 2 servings
Recipe
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.
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.
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