A recipe from the Good Food collection.
24 Pacific oysters or any other large oyster on the shell
30 g (1 oz/¼ cup) plain (allpurpose) flour
1 egg, mixed with 3 teaspoons cold water
60 g (2¼ oz/1 cup) panko (Japanese breadcrumbs) or dry packaged breadcrumbs vegetable oil, for deep-frying
Sweet thai dipping sauce
4 tablespoons white wine vinegar
2½ tablespoons caster (superfine) sugar
1 slice fresh ginger
1 Lebanese (short) cucumber, seeded and finely diced
1 small red chilli, seeded and sliced
1 tablespoon chopped coriander (cilantro) leaves
1. Remove the oysters from their shells and lightly coat in the flour. Wash the shells, removing any grit from them, then dry well and set aside for later. Coat the oysters in the egg mixture and then the panko, pressing on firmly. Arrange the oysters on a plate, cover and refrigerate for at least 30 minutes.
2. To make the dipping sauce, put the vinegar, sugar and ginger in a small saucepan and heat to dissolve the sugar. Bring to the boil, then remove from the heat and allow to cool to room temperature. Discard the ginger and stir in the cucumber, chilli and coriander.
3. Fill a wok onethird full of oil to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the oysters in batches for 1 minute, or until golden brown. Remove from the oil with a slotted spoon and drain on crumpled paper towels. Put the oysters back in the shells and drizzle with the dipping sauce or, if you prefer, serve the sauce in a bowl on the side.