酥炸生蠔

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材料 / ingredient
桶蠔 4-6隻
Bucket Oyster (4~6 pieces)
清洗生蠔材料
Cleaning oyster ingredient
粟粉 4 茶匙
Corn starch 4 tbsp
醃生蠔
Marinade for oyster
椒鹽 1/3 茶匙
Chili pepper salt 1/3 tsp
胡椒粉 1/2 茶匙
Pepper 1/2 tsp
可用薑汁1/2 茶匙，酒1/2 茶匙醃製30分鐘，索乾水分後才沾上椒鹽及胡椒粉。
You may marinate it with 1/2 tsp of ginger juice, 1/2 tsp of wine marinate 30 mins, wipe dry, then marinate with the above mentioned pepper and chili pepper salt.
脆漿份量
Crispy mixture ingredient
低筋麵粉 6 湯匙
Self flour 6 tbsp
粟粉 1 湯匙
Corn starch 1 tbsp
泡打粉 1/2 茶匙
Baking powder 1/2 tsp
鹽 1/4 茶匙
Salt 1/4 tsp
冰水 6~9 湯匙 ( 視乎粉漿特性 )
Cold Water 6~9 tbsp ( depends on itself )
油 6 湯匙 (炸之前才下油)
Oil 6 tbsp (add right before deep fry )
步驟/ Steps
1. 生蠔用粟粉輕輕摩擦，清除生蠔表面污漬，再用清水輕輕沖洗。
1. Cover the oyster with 4 tbsp of corn starch, rub gently, remove the dirt, rinse well with water.
2. 用廚房紙把生蠔完全索乾。
2. Wipe dry thoroughly.
自製脆漿 / Crispy mixture
3. 將冰水分開3次加入脆漿粉，慢慢攪拌，放入雪櫃，冷藏三小時。
3. Divide the ice water into three parts, add gradually into the mixed powder, stir and put it into the fridge for 3 hrs.
4. 三小時後，取出，用油撈好。
4. Take out the mixture from fridge, add oil, mix them well.
5. 生蠔用鹽及胡椒醃好，染上粟粉。
5. Marinate oyster with salt and pepper, coat them with corn starch.
6. 生蠔沾上脆漿。
6. Coat the oyster with crispy mixture.
7. 油燒滾至180度，放入生蠔，一邊炸10秒，定形後轉到另一邊，調至細火炸多20秒，即可撈起，再燒滾油，生蠔回鍋再炸，十餘秒後即可撈起。
7. Boil the oil until 180°c, oyster in, deep fry for 10 seconds, turn to other side, switch to low heat and fry 20 seconds, take them out when they turn to golden. Boil the oil again until it reaches 200°c . put back the oyster , deep fry 10 seconds or until it turns to golden brown.
8. 用隔油架隔去多餘油份。
8. Place the oyster on the rack to remove excessive oil.
9. 即食。
9. Dish up. Serve hot.
☆😉 若非即吃，粉漿要調厚一點，否則，生蠔容易反潮而導至皮不脆。
😋😋😋雞翼達人更愛皮薄，半分鐘吃完兩個炸生蠔。🤣🤣🤣 。
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