📝 About This Recipe
A hallmark of Shandong’s coastal culinary excellence, these fried oysters represent the 'Lu' cuisine's mastery of heat control and delicate battering. Each plump oyster is encased in a cloud-like, golden crust that shatters upon impact, releasing the briny, sweet essence of the sea. Traditionally served with a side of roasted spiced salt, this dish is a sophisticated balance of crisp texture and succulent, tender interiors.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Shucked Oysters (large, plump variety like Pacific or Kumamoto)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1 teaspoon Ginger Juice (freshly squeezed)
- 1/2 teaspoon White Pepper Powder
- 1/4 teaspoon Salt
The Lu-Style Batter
- 1/2 cup Cornstarch (provides the structural crunch)
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder (for aeration)
- 1 large Egg (beaten)
- 1 tablespoon Peanut Oil (added to batter for extra crispness)
- 3-4 tablespoons Cold Water (adjust for a thick cream consistency)
Frying and Seasoning
- 3 cups Peanut Oil (for deep frying)
- 1 teaspoon Sichuan Peppercorns (for the roasted salt)
- 1 tablespoon Fine Sea Salt (for the roasted salt)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Gently rinse the shucked oysters in cold salted water to remove any lingering shell fragments. Drain them thoroughly in a colander.
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2
Blanch the oysters: Bring a pot of water to a boil, turn off the heat, and drop the oysters in for exactly 20 seconds. This 'tightens' the protein so they don't leak water during frying. Drain and pat extremely dry with paper towels.
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3
In a medium bowl, toss the oysters with Shaoxing wine, ginger juice, white pepper, and 1/4 tsp salt. Let them marinate for 10 minutes.
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4
Prepare the roasted salt: In a dry wok or pan over low heat, toast the Sichuan peppercorns and 1 tbsp salt until the salt turns slightly yellow and the peppers are fragrant. Grind into a fine powder using a mortar and pestle or spice grinder.
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5
In a large mixing bowl, whisk together the cornstarch, flour, and baking powder.
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6
Add the beaten egg, 1 tablespoon of peanut oil, and cold water to the dry ingredients. Whisk until the batter is smooth and resembles the thickness of heavy cream.
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7
Heat 3 cups of peanut oil in a wok or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
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8
Dredge each oyster lightly in a little extra dry cornstarch (not listed in batter) to help the batter adhere, then dip into the prepared batter.
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9
Carefully slide the battered oysters into the hot oil one by one. Do not overcrowd the wok; fry in batches if necessary.
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10
Fry for 2-3 minutes until the oysters are a pale golden color. Remove with a slotted spoon and drain on a wire rack.
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11
Increase the oil temperature to 390°F (200°C). Perform a 'double fry' by returning all oysters to the oil for 30 seconds until they become deeply golden and intensely crispy.
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12
Drain immediately and transfer to a serving plate lined with a decorative paper doily or fresh cilantro.
💡 Chef's Tips
Crucial Step: The 20-second blanching prevents the oysters from releasing moisture, which usually makes the batter soggy from the inside out. Use peanut oil if possible; its high smoke point and nutty aroma are traditional to Shandong cooking. Ensure the water used for the batter is ice-cold to inhibit gluten development, resulting in a lighter, crispier shell. Always double-fry; the first fry cooks the oyster, while the second fry flash-evaporates surface moisture for lasting crunch. If you don't have ginger juice, finely grate ginger and squeeze the pulp through a sieve.
🍽️ Serving Suggestions
Serve immediately while piping hot with a small dish of the homemade roasted Sichuan pepper salt for dipping. Pair with a crisp, chilled Tsingtao beer or a dry Riesling to cut through the richness. Accompany with a side of pickled radish or 'Smashed Cucumber Salad' to provide a refreshing acidic contrast. A bowl of steaming jasmine rice or soft steamed buns (Mantou) makes this a complete, satisfying meal.