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Oysters, Deep-fried, and Chinese style

Fish and Seafood

Oysters, Deep-fried, and Chinese style
30 freshly shucked oysters, any liquid from them set aside
2 teaspoons ginger, peeled and minced
1/4 cup dry white wine mixed with the liquid from the shucked oysters
1 Tablespoon lemon juice
3 Tablespoons cornstarch
dash of sugar
dash of salt
1 cup sesame seeds
1 cup vegetable oil for deep frying
batter to coat the oysters with (optional) made with 1 teaspoon baking powder, 4 Tablespoons cornstarch, 1 tablespoon melted lard
1. Soak oysters with ginger, wine, oyster and lemon juices for half an hour,then drain and mix with the cornstarch, sugar,and salt. Set aside for one hour.
2. Heat wok or fry pan, add the oil, and put the oysters in a strainer and shake them in the shake off excess cornstarch and sesame seeds before putting them in the hot oil for one minute. Remove and drain them on paper towels and serve. Note: for the batter, mix baking powder, cornstarch, and melted lard and coat the oysters, then drain excess batter, and deep fry for one minute, then toss with any excess sesame seeds.

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