Crispy Oyster Tangsuyuk: A Delicious Oyster Dish
Crispy Oyster Tangsuyuk: A Delicious Oyster Dish
Make Oyster Tangsuyuk with Seasonal Tongyeong Oysters, Fried Oysters, Oyster Recipes, How to Wash Oysters, Oyster Cleaning Tips
We mixed equal parts starch and frying flour, coated the washed and drained oysters, then fried them until golden brown and crispy. A sweet, sour, and spicy sauce was made to create this oyster tangsuyuk. The rich aroma makes it delicious even for those who don’t usually enjoy oysters.
For the Oyster Fritters- 1 cup fresh Tongyeong oysters
- 3 Tbsp frying flour
- 3 Tbsp starch
- Plenty of cooking oil for frying
For the Sweet & Sour Tangsuyuk Sauce- 1/2 cup water
- 1/2 cup vinegar
- 4 Tbsp sugar
- A pinch of salt
- 2 Cheongyang peppers
- 1/2 stalk white part of green onion
- 2 cloves garlic
- Slurry (2 Tbsp water + 1 Tbsp starch)
- 1/2 cup water
- 1/2 cup vinegar
- 4 Tbsp sugar
- A pinch of salt
- 2 Cheongyang peppers
- 1/2 stalk white part of green onion
- 2 cloves garlic
- Slurry (2 Tbsp water + 1 Tbsp starch)
Cooking Instructions
Step 1
Place the oysters in a large bowl and cover them with water. Gently swirl and wash each oyster to remove any grit or shell fragments. This initial wash is crucial for clean-tasting oysters.
Step 2
Drain the oysters in a colander after rinsing them 2-3 more times. Ensure they are as dry as possible; excess water will make the coating soggy. Patting them gently with a paper towel can help.
Step 3
In a resealable plastic bag, combine 3 Tbsp of frying flour and 3 Tbsp of starch. Seal the bag and shake well to ensure the flours are evenly mixed.
Step 4
Add the drained oysters (about 1 cup) to the bag with the flour mixture.
Step 5
Seal the bag securely, removing excess air, and shake gently. This will evenly coat the oysters with the flour mixture, ensuring a crispy coating.
Step 6
Heat a generous amount of cooking oil in a deep pan. The oil should be deep enough to submerge the oysters about halfway. Once the oil is hot, lightly shake off any excess flour from the oysters and carefully place them into the hot oil to fry.
Step 7
Fry the oysters, turning them occasionally, until they are golden brown and crispy on all sides. Be mindful not to overcrowd the pan, as this can lower the oil temperature and result in greasy oysters.
Step 8
Once fried to perfection, remove the oysters with a slotted spoon and drain them on a wire rack or paper towels. This step helps maintain their crispiness.
Step 9
Finely slice the 2 Cheongyang peppers and the white part of the green onion diagonally. Thinly slice the 2 garlic cloves. These aromatics will add depth to the sauce.
Step 10
In a saucepan, combine 1/2 cup water, 1/2 cup vinegar, 4 Tbsp sugar, and a pinch of salt. Bring this mixture to a boil, stirring to dissolve the sugar and salt. This forms the base of your tangsuyuk sauce.
Step 11
Once the sauce is boiling, add the prepared aromatics (Cheongyang peppers, green onion, and garlic) and let it simmer for a minute or two to infuse the flavors.
Step 12
In a small bowl, whisk together 2 Tbsp water and 1 Tbsp starch to create a smooth slurry. Gradually pour the slurry into the simmering sauce while stirring continuously. Cook until the sauce thickens to your desired consistency, ensuring no lumps form.
Step 13
Pour the warm sauce onto a serving plate. Arrange the crispy fried oysters on top of the sauce. Serve immediately to enjoy the perfect balance of crispy oysters and tangy sauce.
