Zha Li Huang (Fried Oysters)
A classic Fujian street snack, Zha Li Huang features fresh oysters coated in a thin sweet potato starch batter and deep-fried until golden and crispy. Each bite offers a satisfying crunch followed by juicy, briny oyster meat. Serve with salt and pepper or sweet chili sauce for an addictive treat.
Ingredients
9 items- Fresh oysters 500g
- Sweet potato starch 100g
- All-purpose flour 50g
- Egg 1
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Cooking oil about 500ml
- Salt and pepper dip to taste
Nutrition
Steps （6 steps）
Place fresh oysters in a bowl, add 1 tbsp cooking wine and 1/2 tsp salt. Gently rub with your hands for about 1 minute to remove slime and impurities, then rinse thoroughly 2-3 times under cold water until the water runs clear. Drain the oysters on a sieve and pat dry with paper towels to ensure the surface is completely dry, which prevents oil splatter during frying.
In a large bowl, combine sifted sweet potato starch and all-purpose flour, add the remaining 1/2 tsp salt and white pepper. Add the beaten egg, then slowly pour in about 120 ml water while stirring in one direction with chopsticks or a whisk until a smooth, thick batter forms, with no lumps. The batter should flow slowly from the chopsticks in a continuous ribbon. Let rest for 10 minutes to allow the starch to hydrate, resulting in a crispier crust.
Add the drained oysters to the rested batter and gently toss with chopsticks or your hands to coat each oyster evenly. Be careful not to overmix as the oyster meat is delicate. Check the batter consistency: if too thin, add a little more sweet potato starch; if too thick, add a splash of water.
Pour enough oil into a wok or deep pot and heat over high heat to 170°C (340°F) – a chopstick inserted should produce a steady stream of small bubbles. Reduce heat to medium and carefully drop the battered oysters one by one into the oil, leaving space between each piece to prevent sticking. Fry in batches if necessary, for 2-3 minutes, turning occasionally with a slotted spoon, until the oysters float and turn light golden brown. Remove and drain on paper towels.
Increase heat to high and bring the oil to 190°C (375°F) – the oil will shimmer and lightly smoke. Return all first-fried oysters to the hot oil and fry for 30-45 seconds, stirring constantly, until deep golden and crispy. Quickly remove and drain on fresh paper towels to remove excess oil.
Arrange the fried oysters on a serving plate while hot, sprinkle with a little salt and pepper dip or serve with sweet chili sauce on the side. Enjoy immediately for the best crunchy texture – the oysters will become soft if left too long.
Tips
1. Make sure the oysters are thoroughly dried, otherwise the batter won't stick and the oil may splatter. 2. Resting the batter for 10 minutes makes it smoother and helps achieve a crispier result. 3. Oil temperature control is crucial: first fry at medium heat to cook through, then fry again at high heat to force out excess oil and create a crunchy coating. 4. You can briefly marinate the oysters with salt and cooking wine to reduce fishiness, but don't add too much salt. 5. Dipping sauces can be salt and pepper, five-spice powder, or sweet chili sauce according to preference.
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