Ingredients 材料：
Frozen Hiroshima Oyster 生蠔 (我用了急凍廣島蠔，細隻點但夠晒甜) 12隻
Batter 炸漿：
Four 麵粉 ......50g
Cornflour 粟粉......10g
Baking Powder 泡打粉......1/4 tsp
Beer 啤酒......100ml
vegetable oil 植物油......1tbsp
做法：
1) Wash oysters well with cornflour and salt. Blanch them in water (w/ ginger & spring onion inside abt 10-15 secs.) and pat really dry.
用粟粉、鹽洗乾淨生蠔，下沸水(加薑及蔥)中汆水後 (汆水時間10-15秒即可) 瀝乾水份。
2) Mix flour ingredients. Add beer to mix well, stir in vegetable oil.
將炸漿料中的粉料拌勻，加入啤酒拌好，再下植物油。
3) Season oysters with salt and pepper. Coat them with batter, deep fry until done.
生蠔撒些鹽、胡椒，蘸上炸漿，下熱油中炸熟。
秘訣：a) 生蠔一定要夠乾，不然粉漿會甩；b) 加啤酒可令炸漿更鬆化。c) 點謂之熟？一般是聽到蠔發出吱吱聲/卟聲即代表經已差不多了。
