Recipe: Kaki Fry and Chawanmushi

These babies were too hard to resist. Besides making the tempura soft shell crabs for the Japanese potluck I had at my place a few weeks back, I also made delicious Kaki Fry (deep fried Panko oysters) and Chawanmushi (Japanese steamed egg custard) too.

Kaki Fry (Deep Fried Panko Oysters) Recipe
(adapted from this video recipe by Cooking With a Dog)
For the oysters:
1 dozen fresh oysters
1 cup water + 1 tsp salt
1 egg
4 tbsp plain flour
2 tbsp water
1/2 cup plain flour
1 1/2 cups panko breadcrumbs
Oil for frying
For the Japanese tartare sauce:
1 hard boiled egg
2 tbsp onions (finely minced)
2 tbsp parsley (finely minced)
1 small pickled cucumbers (or 2 small cornichons, finely diced)
2 tbsp mayonaise
2 tbsp lemon juice
pinch of salt
To garnish:
Chopped spring onions
S&B Chilli Pepper Powder (optional)
1. Rinse each oyster thoroughly in the salted water. Pat them dry with a paper towel and set aside. Rinse and pat dry the oyster shells too for serving later.
2. Mix all the ingredients for the Japanese tartare sauce in a bowl and set aside.
3. For the batter, mix the egg, 4 tbsp plain flour and water in a bowl until well combined.
4. Coat each oyster lightly in remaining flour. Cover the oysters in batter and coat thoroughly with panko breadcrumbs. Place all the breaded oysters in the fridge for at least 20 minutes.
5. Heat up oil in a pot. Once very hot, remove the oysters from the fridge and fry them on both sides in oil until golden brown. Remove and allow to cook on wire rack.
6. To serve, place each of the fried oysters in a shell. Top with small dollop of Japanese tartare sauce (or Kewpie Mayo). Garnish with spring onions and a dash of S&B Assorted Chilli Pepper.

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