Fujian Zha Caoli

Fujian's coastline has made oysters a daily staple since the Song dynasty. These crisp, battered fritters — sold from woks set up at Xiamen night markets — are the quick-and-easy street version of the grander oyster omelette, offering the same briny sweetness in a shattering golden shell.

Serves: 4

Ingredients

• 300g (10.5 oz) fresh shucked oysters, drained
• 80g (3 oz / 2/3 cup) plain (all-purpose) flour
• 40g (1.5 oz / 1/3 cup) tapioca starch (or cornstarch)
• 1 tsp (5g) salt
• 1/2 tsp (2g) white pepper
• 1/2 tsp (2g) five-spice powder
• 120ml (4 fl oz) cold sparkling water
• Neutral oil for deep-frying (about 800ml / 3.5 cups)
• 2 tbsp (30ml) sweet chilli sauce, to serve
• 1 lime, cut into wedges
• Fresh coriander (cilantro) leaves, to garnish

Instructions

1. Rinse the oysters gently in cold water. Pat completely dry with paper towel — any moisture will cause splattering.
2. Whisk flour, tapioca starch, salt, white pepper, and five-spice together in a bowl. Pour in the cold sparkling water and stir lightly to a lumpy batter — do not over-mix. Some dry streaks are fine.
3. Heat oil in a deep wok or saucepan to 180°C (355°F).
4. Working in batches of 4–5, dip each oyster in the batter, letting excess drip off, then lower gently into the oil. Fry for 2–3 minutes, turning once, until deep golden and crisp.
5. Drain on a wire rack (not paper towel, to keep crispness).
6. Serve immediately with sweet chilli sauce and lime wedges, garnished with coriander.

Cook's Notes: Sparkling water aerates the batter for a lighter crust. Do not crowd the wok — oil temperature drops and fritters turn soggy. Serve within 5 minutes; they lose crispness quickly.