How to make Kaki furai - Deep fried breaded oysters

Oysters are rolled with breadcrumbs and deep fried in oil. We also show you how to make tartar sauce to eat with this khaki furai.

Ingredients (for 4 people)

• 16 shelled oysters
• Salt, the right amount
• Ground pepper, just the right amount
• 1 egg
• Wheat flour, the right amount
• Deep-fried dough, just the right amount
• Cooking oil, the right amount
• 100g cabbage
• Lemon, just the right amount
• Worcester Sauce (How to Make Worcester Sauce)

(Ingredients for tartar sauce)

• 100ml, equivalent to 90g mayonnaise
• 20g purple onion
• 20g cucumber (or pickled cucumber)
• 1 egg
• Just enough salt
• Just enough ground pepper

Processing

1. First we make the tartar sauce. Chop the purple onion and cucumber. Put the eggs in the pot of boiling water. Cook for about 12 -13 minutes from the time the water boils to cook the eggs thoroughly. Peel and separate the yolk and white. Chop the whites and yolks.

2. Put all the above ingredients in a large bowl, add the mayonnaise and mix well. Add a little salt and ground pepper.

3. Cut cabbage leaves into pieces about 5cm wide. Note that you cut across the grain of the leaves. Arrange the cabbage leaves in a stack of 3cm thick, using a knife to cut the thread.

4. Put the sliced cabbage in a bowl of cold water, soak for a while until crispy, then take out the basket to drain. Slice the lemon lengthwise into medium pieces.

5. Add 2 teaspoons of salt to 1 liter of water to wash the oysters. Rinsing with salt water will preserve the delicious umami in the oysters. Wash oysters gently. If you find any pieces of shell stuck in them, be sure to remove them.

6. Next, put the oysters in the basket to drain. Spread a sheet of kitchen paper on the bottom, put the oysters on top, and top with another layer of kitchen paper and absorb the water. Sprinkle ground pepper over the dried oysters.

7. Next is the oyster roll with the dough. Use separate bowls for eggs, flour, and breadcrumbs. First crack the eggs into a small bowl and add a tablespoon of water. Beat eggs thoroughly. Roll each oyster in the flour. Remember to roll the dough evenly all over the oyster.

8. Next, dip the floured oysters into the bowl of beaten eggs and then place a layer of breadcrumbs on the tray in turn. Sprinkle the breadcrumbs on top, so that the batter coats the oysters.

9. Put a lot of cooking oil in the pan. Wait until the oil is hot, drop a bit of breadcrumbs into the oil pan, see the oil foam around the dough, it means the oil is hot about 170 or 175 degrees, then start frying. Add in the breaded oysters one by one. Please note that if you add a lot of oysters to fry at once, the temperature of the oil will decrease, so we only fry a little at a time.

10. When the fried oysters are golden brown and floating on the surface of the pan, at the same time, the frying oil bubbles are large, then take them out. Place fried oysters on mesh trays, lined with greaseproof paper.

11. After the oysters are fried, place them on a plate with shredded cabbage and a slice of lemon. Combine tartar and worcester sauce in separate small bowls to serve with khaki furai.

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