Shellebrate @wholefish.sg 1st Anniversary with 25% OFF your total order!🎈 Whip up a simple yet addictive snack with freshly-shucked oysters from us. Dip it in your sauce of choice and feast! 🤤 Ingredient available on WholeFish: Kawako Oysters 🦪 🛒 Shop now via the link in bio or www.wholefish.sg Japanese Panko Fried Oysters (NO FRYING NEEDED) Ingredients: - 1 jar oysters (10 fl oz or 296 ml; contained 7 oysters) - 1 cup panko (Japanese breadcrumbs) - 1 Tbsp extra-virgin olive oil - 3 Tbsp all-purpose flour (plain flour) - 1 large egg (50 g w/o shell) - 1 Tbsp water (for egg mixture) Steps: 1. Drain the oysters well. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). 2. Add the panko in the frying pan and add 1 Tbsp olive oil. 3. Toast the panko over medium heat until golden brown, about 10 minutes. Transfer the panko into a bowl or shallow dish and allow to cool. 4. Coat the oyster with flour and pat off any excess flour. Then coat the oyster with egg mixture (1 large egg + 1 Tbsp water). 5. Lastly coat the oyster with toasted panko on both sides, gently pressing to adhere the batter. 6. Bake at 400ºF(200ºC) for 15 minutes. Serve hot with tartar sauce and shredded cabbage Recipe by Just One Cookbook