Kaki Furai (Deep Fried Oyster) with Tartar Sauce
タルタル美味しいよね・・・タルタルの為に揚げ物食べると言って*も過言ではない！
いや、いっそタルタルを揚げてほしい。
Kaki Furai (Deep Fried Oyster) is a popular dish in winter.
I used to hate oyster when I was small but now I can eat it
My darling and I love to eat it with tartar sauce, lemon, or tonkatsu sauce. Or, all together. hehe It is pretty delicious! Yummy
How about you?!
---------------------------------
Kaki Furai (Deep Fried Oyster) with Tartar Sauce
Difficulty: Easy
Time: 15min
Number of servings: 12 pieces
Ingredients:
12 oysters
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 1/2 cup mayonnaise
* 20g (0.7oz.) minced onion
* 2 chopped dill pickles
* 1 chopped hard-boiled egg
* 1 tbsp. lemon juice
* a bit of chopped parsley
* salt and pepper
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Directions:
1. Shake and wash oysters in salted water. Put on a paper towel and remove excess water.
2. Sprinkle salt and papper over oysters. Lightly coat the oysters with flour. When the flour gets moist, coat the oysters again with flour. In this way the oysters won't absorb the frying oil and the batter stays on better, so you can make crispy fried oysters.
3. Dip in beaten egg and coat with Panko. Use one hand to dip in egg and the other hand to coat Panko to keep one of your hands dry.
4. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the oysters over to cook evenly.) Remove the them from the oil and drain.
5. Mix B and make tartar sauce.
5. Serve on plate with shredded cabbage and some grape tomatoes. Dip into the tartar sauce and eat. Or eat with lemon juice or tonkatsu sauce. Or all of them! Anyway you like ;D
レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_21.html
---------------------------------
In the end of the video, I will show you how save my frying oil. I use an oil pot with a strainer. Usually i use the oil 2 to 3 times within a month. or, I change the oil when I think it smells bad and no longer clear.
Mummy Ebi (Shrimp) Tempura Udon is nominated for YouTube Video Awards Japan 2011
Voting starts from 12/23/2011
http://www.youtube.com/VideoAwardsJP2011
YouTube ビデオアワード２０１１ にノミネートされました！
投票は12/23から始まります！
http://www.youtube.com/VideoAwardsJP2011
いや、いっそタルタルを揚げてほしい。
Kaki Furai (Deep Fried Oyster) is a popular dish in winter.
I used to hate oyster when I was small but now I can eat it
My darling and I love to eat it with tartar sauce, lemon, or tonkatsu sauce. Or, all together. hehe It is pretty delicious! Yummy
How about you?!
---------------------------------
Kaki Furai (Deep Fried Oyster) with Tartar Sauce
Difficulty: Easy
Time: 15min
Number of servings: 12 pieces
Ingredients:
12 oysters
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 1/2 cup mayonnaise
* 20g (0.7oz.) minced onion
* 2 chopped dill pickles
* 1 chopped hard-boiled egg
* 1 tbsp. lemon juice
* a bit of chopped parsley
* salt and pepper
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Directions:
1. Shake and wash oysters in salted water. Put on a paper towel and remove excess water.
2. Sprinkle salt and papper over oysters. Lightly coat the oysters with flour. When the flour gets moist, coat the oysters again with flour. In this way the oysters won't absorb the frying oil and the batter stays on better, so you can make crispy fried oysters.
3. Dip in beaten egg and coat with Panko. Use one hand to dip in egg and the other hand to coat Panko to keep one of your hands dry.
4. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the oysters over to cook evenly.) Remove the them from the oil and drain.
5. Mix B and make tartar sauce.
5. Serve on plate with shredded cabbage and some grape tomatoes. Dip into the tartar sauce and eat. Or eat with lemon juice or tonkatsu sauce. Or all of them! Anyway you like ;D
レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_21.html
---------------------------------
In the end of the video, I will show you how save my frying oil. I use an oil pot with a strainer. Usually i use the oil 2 to 3 times within a month. or, I change the oil when I think it smells bad and no longer clear.
Mummy Ebi (Shrimp) Tempura Udon is nominated for YouTube Video Awards Japan 2011
Voting starts from 12/23/2011
http://www.youtube.com/VideoAwardsJP2011
YouTube ビデオアワード２０１１ にノミネートされました！
投票は12/23から始まります！
http://www.youtube.com/VideoAwardsJP2011
at eating shit sucking oysters