Will join the Canto Cooking Club very soon! Would love to learn more from the Master Chef Daddy Lau. He makes us Cantonese speaking peeps in the Bay Area proud!
Chef Lau teaches some fundamental preparation skills that other chefs do not include but are key to things like tenderizing beef for beef and broccoli using baking soda in the marinade and, as in this recipe, washing the oysters with corn starch to remove the sliminess. I’ve made both recipes and they were absolutely delicious. For the fried oysters, I used oysters in a jar and replaced the water in the batter with beer.
My family is from the south and we eat deep fried clams, and scallions i remember my mom making spicy rice with cayenne and beef liver and fried clam, best memories of when i was kid.
Thank you, your Dad's cooking always works. I'm going to open a small Chinese food stall in front of my house this year, 90% based on your Dad's teachings. Wish me luck!
I'm so glad that you made this video!! I'm definitely trying this method the next time when I fry up oysters. One quick point that I'd like to clarify for viewers: oysters were historically both a luxury and everyday food. They weren't just considered as a poor man's food. For thousands of years, indigenous people along the coast devoured oysters and other shellfish by the millions and left many monumental "middens" (shell piles) behind. Wealthy Romans adored them (they were part of many, many feasts) and they were sold by provenance and fetched a premium price. When European settlers first arrived to America's shores, they were amazed by the size and deliciousness of the oysters. In NYC back in the 1800s to early 1900s, they were eaten by the wealthy upper classes and the poor because of the abundance. The difference was in where and how. Today, they're considered a luxury food because demand outstrips supply. We also no longer have abundant, seemingly inexhaustive wild oyster fisheries and must rely on farming to grow the supply. The good news is that oyster farming is sustainable and a farmed oyster doesn't taste any different from a wild one. As you can see, I love oysters and hope that more people will give them a try!
Absolutely my all time favourite dish when I go pig out at a local Cantonese joint! Nothing beats grease, salt pepper, and rice and more grease! 5 bowls minimum❤
Aw dear ni for the great recipe on the fried oysters...love fried oysters...my normal frying batter is very similar to yours, flour, corn starch, garlic powder, water and oil...learned it from my mother when we owned a restaurant...enjoy Lau family and thx again for sharing this great recipe for fried oysters ❤😊
Deep Fried Oysters are my all time favorite appetizer or entree when they’re offered on a menu. This recipe is very similar to the way I do them at home but I’m going to follow Lau’s recipe exactly and give them a try. If you’re a person who thinks negatively of oysters because of the raw way they’re served give these a try and you might change your mind about them in a hurry. So happy to see this video and as always you make Chinese cooking so accessible and easy for us amateur chefs at home to accomplish great things and in turn making our families very happy diners.
At age 54😳 I , FINALLY, TRIED a fried oyster!!!🦪 And OMG am I pissed that I waited soo damn long!! 🙄👎🤬 I'd had a raw oyster as a 16 yr old and instantly puked 🤮 in the closest garbage can!!! 🙋🏼♀️👎🤦🏼♀️ NOBODY mentioned that I should just swallow it whole!! 🤬 I CHEWED that giant loogie!!
At age 54😳 I , FINALLY, TRIED a fried oyster!!!🦪 And OMG am I pissed that I waited soo damn long!! 🙄👎🤬 I'd had a raw oyster as a 16 yr old and instantly puked 🤮 in the closest garbage can!!! 🙋🏼♀️👎🤦🏼♀️ NOBODY mentioned that I should just swallow it whole!! 🤬 I CHEWED that giant loogie!!
One of my favorites growing up. Instead of sauce, I remember giving them a small squeeze of lemon, then lightly touching them to a small dish of salt & pepper (椒鹽).
You know the dish is good when even the chef is saying it smells great afterwards. Often when you're the one cooking, you won't really feel like eating right away because you've been staring at it for a while
what is the purpose of adding oil to the batter? what does the oil do to make the batter "better"? the answer in the video was a classic chinese non-answer =D
Join the Canto Cooking Club: bit.ly/4cN1fvx
Get the full recipe: madewithlau.com/recipes/fried-oysters
Will join the Canto Cooking Club very soon! Would love to learn more from the Master Chef Daddy Lau. He makes us Cantonese speaking peeps in the Bay Area proud!
Just listening to this man, you can tell how wise he is! Love it!
I have so started loving this channel .
Can never go wrong with Fried Oysters
Big Fan of Chef Daddy Lau! Great videos and content. Love the father and son’s relationship between the two men in the household.
I miss this delicacy. Too many restaurants overcook the oysters. Thanks Daddy Lau
Chef Lau teaches some fundamental preparation skills that other chefs do not include but are key to things like tenderizing beef for beef and broccoli using baking soda in the marinade and, as in this recipe, washing the oysters with corn starch to remove the sliminess. I’ve made both recipes and they were absolutely delicious. For the fried oysters, I used oysters in a jar and replaced the water in the batter with beer.
My family is from the south and we eat deep fried clams, and scallions i remember my mom making spicy rice with cayenne and beef liver and fried clam, best memories of when i was kid.
This guy is amazing!
Great recipe, thank you. 🙏
Thank you, your Dad's cooking always works.
I'm going to open a small Chinese food stall in front of my house this year, 90% based on your Dad's teachings.
Wish me luck!
I'm so glad that you made this video!! I'm definitely trying this method the next time when I fry up oysters.
One quick point that I'd like to clarify for viewers: oysters were historically both a luxury and everyday food. They weren't just considered as a poor man's food.
For thousands of years, indigenous people along the coast devoured oysters and other shellfish by the millions and left many monumental "middens" (shell piles) behind.
Wealthy Romans adored them (they were part of many, many feasts) and they were sold by provenance and fetched a premium price. When European settlers first arrived to America's shores, they were amazed by the size and deliciousness of the oysters. In NYC back in the 1800s to early 1900s, they were eaten by the wealthy upper classes and the poor because of the abundance. The difference was in where and how.
Today, they're considered a luxury food because demand outstrips supply. We also no longer have abundant, seemingly inexhaustive wild oyster fisheries and must rely on farming to grow the supply. The good news is that oyster farming is sustainable and a farmed oyster doesn't taste any different from a wild one.
As you can see, I love oysters and hope that more people will give them a try!
It looks so delicious. Can you spray it with oil and air fry them?
I love watching Daddy Lau cook! I'll have to try these. 👍
I can't get enough of fried oysters, they are my top fav so yummy 🤤
I love very much oysters ❤😊😊😊
Absolutely my all time favourite dish when I go pig out at a local Cantonese joint! Nothing beats grease, salt pepper, and rice and more grease! 5 bowls minimum❤
Super excited to make fried oysters for my fam❤. We all love love love oysters😋.
Xièxie, Mr. Lau. You're the best. ❤
Aw dear ni for the great recipe on the fried oysters...love fried oysters...my normal frying batter is very similar to yours, flour, corn starch, garlic powder, water and oil...learned it from my mother when we owned a restaurant...enjoy Lau family and thx again for sharing this great recipe for fried oysters ❤😊
Deep Fried Oysters are my all time favorite appetizer or entree when they’re offered on a menu. This recipe is very similar to the way I do them at home but I’m going to follow Lau’s recipe exactly and give them a try. If you’re a person who thinks negatively of oysters because of the raw way they’re served give these a try and you might change your mind about them in a hurry. So happy to see this video and as always you make Chinese cooking so accessible and easy for us amateur chefs at home to accomplish great things and in turn making our families very happy diners.
At age 54😳 I , FINALLY, TRIED a fried oyster!!!🦪 And OMG am I pissed that I waited soo damn long!! 🙄👎🤬 I'd had a raw oyster as a 16 yr old and instantly puked 🤮 in the closest garbage can!!! 🙋🏼♀️👎🤦🏼♀️ NOBODY mentioned that I should just swallow it whole!! 🤬 I CHEWED that giant loogie!!
At age 54😳 I , FINALLY, TRIED a fried oyster!!!🦪 And OMG am I pissed that I waited soo damn long!! 🙄👎🤬 I'd had a raw oyster as a 16 yr old and instantly puked 🤮 in the closest garbage can!!! 🙋🏼♀️👎🤦🏼♀️ NOBODY mentioned that I should just swallow it whole!! 🤬 I CHEWED that giant loogie!!
One of my favorites growing up. Instead of sauce, I remember giving them a small squeeze of lemon, then lightly touching them to a small dish of salt & pepper (椒鹽).
my employer here in hongkong like this fried oyster very much😊😊😊
Oysters so good they made a sauce
After this channel I'm addicted to oyster sauce. Before, I had never heard of it
i need to try to make this
Daddy Lau, how and where do you discard the used cooking oil after it had cooled ?
Do one on how to cook oyster mushroom with chicken.
Awesome recipe chef, please show chinese malatang recipe please please please please 🥺 please
You know the dish is good when even the chef is saying it smells great afterwards. Often when you're the one cooking, you won't really feel like eating right away because you've been staring at it for a while
Could any other oil be used in the frying part?
Waah i just ate the last of my oysters.. oh well its an excuse to get more
raw oysters suck. fried oysters is the way to go and this recipe is what ive been looking for!!!
what is the purpose of adding oil to the batter? what does the oil do to make the batter "better"? the answer in the video was a classic chinese non-answer =D
I love Oysters, COOKED NEVER RAW!
✨😍✨
👍🙂👍
酥炸生蚝味道一定好吃我在泰国唐人街不吃过这个菜因为我在泰国东北唐人街海鲜太贵了但是猪肉价格太便宜
是的，離海遠的地區海鮮價錢會貴一點。非常感謝您的支持！老劉祝福您和家人健康快樂！
Please show how to use the dried oysters. I made soup with them, they aren't chewable.
looks horendeuos, overrated cooking def