Burmese Chinese Style Oysters

Ingredients

In the original Italian dish, Oysters Mosca, the oysters are typically served on the half shell with a garlic and herb butter sauce. In this Burmese Chinese adaptation, the oysters are coated in a crispy batter and deep-fried, giving them a completely different texture and flavor profile. Additionally, the spices and seasonings used in the Burmese Chinese version are distinctively different, incorporating flavors commonly found in Burmese and Chinese cuisine. We alse have the original recipe for Oysters Mosca, so you can check it out.

• 12 fresh oysters 12 fresh oysters
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder 1/2 teaspoon ginger powder
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Shuck the oysters and pat them dry with a paper towel.
2. 2.
   In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, ginger powder, and chili powder.
3. 3.
   Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F).
4. 4.
   Dip each oyster into the flour mixture, ensuring it is evenly coated.
5. 5.
   Carefully place the coated oysters into the hot oil and fry until golden brown, about 2-3 minutes.
6. 6.
   Remove the oysters from the oil and drain on a paper towel-lined plate.
7. 7.
   Garnish with fresh cilantro and serve with lime wedges.

Treat your ingredients with care...

• Oysters — Ensure the oysters are fresh and properly shucked before using them in the recipe. Look for oysters that have a clean, briny smell and are tightly closed. Discard any oysters that are open or have a strong, unpleasant odor.

Tips & Tricks

• For an extra crispy coating, you can double-dip the oysters in the flour mixture before frying.
• Serve the oysters immediately after frying to maintain their crispiness.
• Adjust the amount of chili powder according to your spice preference.
• Squeeze fresh lime juice over the oysters before eating to enhance the flavors.
• If you don't have a deep fryer, you can use a deep, heavy-bottomed pot for frying.

Serving advice

Serve the Burmese Chinese Style Oysters as an appetizer or as part of a seafood platter. They pair well with a sweet and tangy dipping sauce or a spicy chili sauce for an extra kick.

Presentation advice

Arrange the golden crispy oysters on a platter and garnish with fresh cilantro leaves for a pop of color. Serve with lime wedges on the side to add a refreshing citrus element to the presentation.