BEST Panko Oysters (Japanese Oyster Fry)
Kaki Fry (カキフライ) are classic Japanese fried oysters, and I've put together a few techniques to make the best fried oyster recipe. Battered before being breaded in Panko, these crispy fried oysters have an explosively crisp shell with a briny center that's packed with umami. In this easy recipe, I'll show you how to clean the oysters, how to bread them with Panko, and how to fry them up, so they're extra crisp on the outside and juicy in the center.
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INGREDIENTS FOR JAPANESE FRIED OYSTERS
380 grams shucked oysters (10 large oysters)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sake
1 egg
2 tablespoons water
25 grams flour (about 3 tablespoons)
60 grams panko (~1 1/2 cups)
Oil for deep frying
100 grams daikon
1/2 tablespoon yuzu juice
1 tablespoon soy sauce
1/2 teaspoon sugar
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INDEX:
0:00 Intro
0:37 Ingredients
1:29 Clean Oysters
2:02 Make Batter
2:26 Prepare Ponzu Sauce
3:07 Rinse Oysters
3:53 Bread Oysters
5:42 Fry Oysters
6:30 Plate Kaki Fry
7:02 Taste Test
#kakifry #oysterrecipe #oysters
薑蔥生蠔 Oyster with Ginger and Spring Onion **字幕CC Eng. Sub**
????材料：
桶蠔 1 桶
薑 60 克
蔥 60 克
紅蔥頭 30 克
蠔油 1湯匙
紹興酒 1湯匙
蒸魚豉油 1/2湯匙
糖 1/2茶匙
????做法：
1️⃣ 把桶蠔用鹽水浸泡5分鐘，然後澱粉輕柔洗淨，瀝乾水分。
2️⃣ 把蠔在滾水中汆水20秒，過冷水，瀝乾水分後裹上澱粉，把蠔每邊煎約一分鐘至微黃盛出備用。
3️⃣ 薑片煸炒至微黃，加入紅蔥頭，再加入蔥白炒香，加入一半的蔥綠。
4️⃣ 加入煎好的蠔，加入1湯匙蠔油、1/2茶匙糖、1/2湯匙蒸魚豉油和1湯匙紹興酒，兜勻後加入剩餘的蔥綠即可出鍋。
????Ingredients:
Shucked oysters -1 cup
Ginger - 60g
Spring onion - 60g
Shallot - 30g
Oyster sauce - 1 tablespoon
Shaoxing wine - 1 tablespoon
Light seafood soy sauce - 1/2 tablespoon
Sugar - 1/2 teaspoon
????Cooking Directions:
1️⃣ Soak the shucked oysters in saltwater for 5 minutes. Wash them gently with starch, drain excess water.
2️⃣ Blanch the oysters in boiling water for 20 seconds, cool with cold water. After draining, coat them with starch. Pan-fry each side for about a minute until slightly golden. Set aside.
3️⃣ Sauté ginger slices until slightly golden. Add shallot and sauté, then add the white part of the spring onion to stir fry. Add half of the green part of the spring onion.
4️⃣ Add the pan-fried oysters, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, 1/2 tablespoon of light seafood soy sauce, and 1 tablespoon of Shaoxing wine. Mix well and add the remaining green spring onions. Serve hot.
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Crispy and Tender Oyster Omelette
With a hint of home cooking, you can enjoy the delicious flavors of a restaurant-style crispy oyster omelette.
My recipe preserves the delectable textures and flavors you love while minimizing the use of oil, providing a healthier twist on a traditional Chaozhou delicacy.
Full and printable recipe
Ingredients:
300g Fresh Oysters
1 tbsp All-Purpose Flour (for washing the oysters)
3 tbsp Sweet Potato Flour
50 ml Water
20g Green Onion (finely chopped)
1 tsp Fish Sauce
2 Eggs
50g Lard
Instructions:
Prepare the Oysters:
Place the fresh oysters in a bowl and add a tablespoon of all-purpose flour.
Gently toss the oysters in the flour to coat them.
Rinse the oysters thoroughly with clean water to remove any dirt or residue. Drain and set aside.
Create the Batter:
In a mixing bowl, combine the sweet potato flour and water.
Stir until the mixture forms a smooth batter without any lumps.
Add the finely chopped green onion and a teaspoon of fish sauce to the batter.
Add the washed oysters to the batter.
Stir until the mixture forms a smooth batter, coating the oysters evenly.
Prepare the Egg Mixture:
In a separate bowl, crack the eggs and beat them until well blended.
Fry the Oysters:
In a pan, heat the lard over medium heat until it's hot and shimmering.
Carefully add the oyster-batter mixture to the hot lard and spread it out to form a single layer.
Allow the mixture to fry for a short while until it turns golden and crispy on the bottom.
Add the Egg Mixture:
Pour the beaten eggs evenly over the oysters.
Allow the eggs to cook for a minute, giving them a chance to set slightly.
Flip and Cook:
Gently flip the omelette to the other side using a spatula. You have the option to employ wok tossing for flipping the Oyster Omelette, much like the technique demonstrated in the video.
Continue to cook for another minute or until both sides are golden and crispy.
Once the omelette is cooked to perfection, transfer it to a serving plate.
Elevate the presentation by garnishing the oyster omelette with a few sprigs of fresh herbs, such as chopped cilantro or parsley. These herbs not only add a burst of color but also enhance the aroma of the dish.
Uncle Tom’s Deep Fried Oysters!
Here is the ingredients list:
16 oz. Oysters
1 cup white flour
1 1/3 cup cold water or beer
1 egg
1 tsp baking powder
1/2 tsp white vinegar
A pinch of salt to taste
Garnishing:
Lemon slices
Fresh leaves
Your choice of dipping sauce!
**Make sure you are careful when deep frying and cook the oysters for around 3min. Start at med-heat. If it turns brown too quickly you can lower the heat. **
Enjoy ;)
How to Make Single Fried Oysters | Chesapeake Bites
Indulge in the delectable flavors of a straightforward single #fried #oyster #recipe that not only satisfies your palate but also supports both your well-being and the environment!
Oysters, a type of mollusk found in the ocean, offer a plethora of health benefits, including abundant omega-3 fatty acids and essential nutrients. Moreover, these remarkable bivalves play a vital role in water filtration, preserving marine ecosystems, and safeguarding other aquatic species. Indulge in these crispy oysters, knowing that you are making a positive impact on nature while treating yourself to culinary delight.
Recipe:
INGREDIENTS
- 1 pint of shucked oysters
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp salt
- 1 tbsp Old Bay seasoning
- 1 tsp black pepper
- Vegetable oil, for frying
- Salt and freshly ground black pepper, to taste
- Horseradish Sauce or Tartar Sauce, for dipping
DIRECTIONS
1| Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay, and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry.
2 | Pour oil into a frying pan to a depth of ½ inch. Heat the oil and saute the oysters for about 5 minutes or until golden brown.
3| Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil to paper towels and drain well. Season with salt and pepper.
Note: Oyster liquor may be added to dishes for heightened flavor.
This recipe originally aired on Chesapeake Farm & Bay to Table, which was produced in partnership with Harford County Public Library.
Chinese Stir Fried: Stir Fried Oysters with Ginger and Scallions | 薑蔥炒牡蠣
Today we are sharing an easy Chinese dish, stir-fried oysters with ginger and scallions.
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Steps:
Prepping Oysters:
1. Wash the Oysters Thoroughly (We Are Using Instant Freeze Fresh Oysters)
2. Add Several Spoon of Corn Flour to the Washed Oysters, and gently mix it together. The Corn Flour will Absorb Any Impurities
3. Wash off the Corn Flour and Let It Dry
Seasonings
1. Salt – ½ Teaspoon
2. Sugar – 1 Teaspoon
3. MSG – a Sprinkle
4. White Pepper – 1 Teaspoon
5. Corn Flour – 1 Tablespoon
6. Oyster Sauce – 1 Teaspoon
7. Soy Sauce – 2 Teaspoon
8. Water – ½ Cup
Other Ingredients
1. Chop the scallions to small sections (separate the white part from the green part)
2. Chop the ginger to small pieces
Cook
1. Boil a pot of water
2. Cook the Oyster over the boiled water for 30 seconds and take out
3. Add oil to hot wok
4. Add in Ginger
5. Add in White Part of Scallions
6. Add in Oysters
7. Add in Green Part of Scallions
8. Add in Seasonings
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