Oysters in tempura and peanut butter
6 servings
60 minutes
Oysters in tempura and peanut oil are a refined dish of Chinese cuisine that combines the tenderness of seafood delicacies with the crispy texture of airy batter. Tempura, originating from Japanese gastronomy, has gained recognition in many Asian cuisines, including Chinese, where it is paired with the rich nutty flavor of peanut oil. Oysters fried to a golden crust retain their juiciness while the batter adds lightness and an appetizing crunch. The dish has a rich, slightly sweet-nutty taste and pairs perfectly with sweet-sour or spicy sauces. It serves as an excellent appetizer or main treat, adding notes of elegance and Eastern flair to the table. A wonderful choice for seafood lovers and gourmets seeking new flavor discoveries.
1
In a bowl, mix flour, cold water, salt, baking powder, and 2 tablespoons of peanut butter. Stir until smooth.
- Wheat flour: 1.5 glass
- Water: 300 ml
- Salt: 0.8 teaspoon
- Baking powder (raising agent): 1 tablespoon
- Peanut oil: 5.3 glasss
2
Clean the oysters from the shells, wash them well, and dry them. Lightly sprinkle with flour.
- Wheat flour: 1.5 glass
3
Heat the wok on high heat for about a minute. Add peanut oil and heat to about 190 degrees.
- Peanut oil: 5.3 glasss
4
Dip each oyster in batter and fry in heated oil 5 at a time for about 3 minutes until golden brown. Transfer to a strainer to let excess oil drain.
- Fresh oysters: 20 pieces
5
Then place all the oysters back in the oil and fry for another 2 minutes until golden brown (adjust the heat to prevent the oysters from burning).
- Fresh oysters: 20 pieces
