The taste is so great! Taiwanese salt, pepper, and fresh basil make this Taiwanese Fried Oysters 台湾蚵仔酥 taste even better.
This is a simple recipe with only a few ingredients to recreate the dish. If you love oysters, you have to try this!
Taiwanese Fried Oysters
Taiwanese Fried Oysters 台湾蚵仔酥 is an appetizer, snack or main course in Taiwanese cuisine!
Oysters are a popular food in the island of Taiwan, which is traditional Taiwanese street food.
Taiwanese Fried Oysters 台湾蚵仔酥 is also known as salt and pepper oysters, popcorn oysters or basil fried oysters. It is a traditional and popular Taiwan street snack.
I love this Taiwanese Fried Oysters 台湾蚵仔酥 so much. This dish is full of traditional flavors. The juicy oysters are wrapped in a potato starch coating and fried, creating an almost crisp outer layer around the juicy oyster.
The taste is so great! Taiwanese salt, pepper, and fresh basil make this Taiwanese Fried Oysters taste even better.
Ingredients
400g oysters
sweet potato flour
salt and pepper powder for the coating and for the dip
ketchup – for a choice of dip
fresh basil
Directions
- After washing oysters carefully, drain the water, and use the kitchen paper to wipe the surface water with pressure.
- Put the oysters one by one in the sweet potato flour.
- Slightly stand still all coating oysters.
- Add oil in a deep medium pot, heat over medium heat, and place the oysters one by one, continuing to deepfry until the surface is slightly golden brown.
- After the surface of oysters is slightly golden, pick it up with a strainer.
- The fire continued to raise the oil temperature to a slight smoke, and then deep-fried all the oysters a second time. Fry until the surface is completely golden (it only takes a few seconds) to drain the oil.
- Turn off the fire and put the washed and dried basil into a deep fry (recommended to cover the lid, because the oil will spray out), after the oil spray stops, turn to a high fire and fry until the basil becomes dark green and transparent, and then drain the oil.
- Sparkle the salt and pepper on the oysters, and put in the fried basil.
Notes
- Don’t stick the oysters together, put the oysters one by one in the sweet potato flour.
- The pan I use has a depth of less than 1/3 of the oil in the pan, so when I deep-fry, I shake the pan slightly. After deep-frying, until the surface is colored, use a shovel to remove it from bottom to top.
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Serve these Taiwanese Fried Oysters 台湾蚵仔酥 with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal!
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