Deep fried oysters with panko /kaki furai

Ingredients

• 15 raw shucked oysters
• Corn starch
• Panko
• 1 egg
• Lemon wedges
• Oil for deep frying

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Preparation

• Rinse the oysters thoroughly with water, pat dry with paper towels.
• Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.
• Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon.
• Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges and some chilli sauce.

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