Oysters recipe – a delicious recipe with Oyster, Bread Crumbs, Egg Whites, hearts, pepper, Sichuan pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Crunchy oyster: Open the oysters and strain with a fine strainer.
2
Separate the bread crumbs into two thicknesses, the finest thickness for the first breading, and dip into the egg white and continue breading with the larger bread crumbs.
3
Fry in a generous amount of very hot sunflower oil for a very short time.
4
Iodized juice: Rehydrate the sea weed until salt is removed draining several times, mix with the cream, crushed pepper and the remaining ingredients apart from the micry.
5
Stir the mixture for 5 minutes and allow to set for at least 6 hours.
6
Once the mixture has set, strain through a thin strainer to remove all juice.
7
Finish by joining with the micry.
8
To finish to iodized juice: Join the roe with the juice from the previous recipe.
579
kcal
Calories
52
g
Fat
13
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 20 Oyster 000 Daniel Sorlut, 50 g (1.8oz) Panko Bread Crumbs, 2 Natural Egg Whites, 500 g (17.6oz) Cream 35%, and more.
Yes, Oysters recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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