Preparation:
Arrange oysters in a glass baking pan combine 2 teaspoons salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well pour over oysters, turning to coat well cover and chill for 15-30 minutes add egg-mix well combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, and lemon zest-mix well, and set aside place remaining cornstarch into a shallow bowl or plate dredge oysters in cornstarch patting firmly to remove all the excess heat a wok, skillet, or saute pan, over a moderately-high flame add oil and allow to heat briefly add oysters and fry until golden and crisp drain well on a cooling rack and blot with paper towels pour off oil stir sauce mixture and pour into pan heat and stir until thickened remove from heat cut oysters into bite-size pieces arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture garnish with lemon and lime slices, or as desired serve hot |
