Fried oysters, like grilled oysters, don't need much time, after all, they are top-quality oysters that are safe to eat raw.
You just need to use high heat to quickly solidify the batter on the surface into a crispy shell, then it's ready. In this state, the surface of the oyster has just cooked, and the inside is still warm, which is about medium rare.
This way, the oyster's juices are retained while not ruining the freshness of the oyster meat.
Just as Nicole and her companion finished devouring the garlic vermicelli and were happily enjoying the succulent oyster skewers, the golden fried oysters were all out of the pot.
They could no longer sit still, holding their plates, skewers in hand, they craned their necks to see the next steps at the workstation.
As expected!
