蚵仔酥 Oyster Popcorns

在我喜欢的所有炸物里，除了上次跟你们分享的咸酥鸡以外，还有一个就是蚵仔酥！ 那真的是炸物界的另一位明星啊～外层裹着薄薄的粉浆，炸出来金黄酥脆，里面的蚵仔却依然鲜嫩多汁!

为什么你会喜欢这道小吃？

其实炸物无非都是因为酥脆的外壳非常迷人，总能给我们带来咔呲咔呲脆口的爽感。而今天这个蚵仔酥，除了外壳酥脆以外，鲜嫩的，爆浆的蚵仔正好是酥脆的外壳的大反差，是名副其实的外酥里嫩！

所需要的食材

• 20 颗生蚝
• 1 tsp番薯粉/木薯粉
• 1 撮 盐
• 1 撮 白胡椒粉
• 1 tsp 米酒
• 适量 粗颗粒薯粉
• 适量 胡椒盐

备料重点

蚵仔 （生蚝）——

我个人比较喜欢一口一个的蚵仔酥，太大会没那么过瘾，太小呢，也太容易炸太熟，生蚝会缩水成非常小颗，也不会有爆浆的感觉~ 所以大家在选择生蚝的时候可以按照自己喜欢成品大小来做选择哦！文章的最后我也会贴上平时我网购的生蚝链接，供你参考参考~

~ 视频教程：蚵仔酥 ~

料理步骤

1. 洗干净的生蚝，碗里保留点水，加入薯粉，盐，胡椒粉，和米酒
2. 用水份把所有东西化开，再把生蚝一起捞均匀
3. 油锅预热至175C 左右
4. 把生蚝一颗颗地放入淀粉里，均匀地过上薯粉
5. 裹好粉的生蚝直接炸
6. 下锅时先让生蚝定型一下
7. 再用工具轻推，避免粘锅
8. 炸至金黄即可捞出，放在吸油纸上
9. 撒上足量的胡椒盐
10. 装盘，开吃！

Print Recipe

Among all the fried goodies I love, besides the Taiwanese popcorn chicken I shared with you earlier, there’s also oyster popcorns! They’re truly another superstar in the world of agemono—the light potato‑starch coating turns golden and crunchy, while the oysters inside stay tender and juicy.

Why would you love this oyster popcorns？

Fried foods are irresistible mostly because of their crunchy coating—it’s that satisfying crunch‑crunch bite that wins us over every time. But today’s oyster popcorns go beyond just the crisp shell: the tender, juicy oysters inside burst with briny flavor, creating the perfect contrast. Truly, it’s crispy on the outside and juicy on the inside!

All you need

• 20 pcs Oyster
• 1 tsp Potato starch/tapioca starch
• 1 pinch Salt
• 1 pinch White pepper powder
• 1 tsp Rice wine
• Coarse grain potato starch as needed
• Pepper salt as needed

Ingredients Notes

Oysters ——

Personally, I prefer oyster popcorns that are bite size. If they’re too big, it’s not as satisfying; if they’re too small, they tend to overcook easily, and the oysters shrink down so much that you lose that juicy, bursting sensation. So when choosing oysters, you can pick according to the final result size and textures you prefer! At the end of this article, I’ll also share the link to the oysters I usually get online, for your reference~

~ Video Tutorial~

Steps of making

1. Wash the oysters, then keep a little water in the bowl. Add potato starch, salt, pepper, and rice wine.
2. Use the water to mix and dissolve everything, then toss the oysters in to coat evenly.
3. Preheat the oil to about 175 °C.
4. Coat each oyster in the starch, piece by piece.
5. Drop the breaded oysters straight into the hot oil.
6. Let them set briefly in the oil, for a few seconds before gently nudging with a tool to prevent sticking.
7. Fry until golden, then remove and place on paper towels to absorb excess oil.
8. Sprinkle with a good amount of pepper salt.
9. Plate up and enjoy!

English Version Printable Full Recipe

声明 Disclosure:

以下的链接会带你到 Shopee，方便查看真实产品。请大家务必货比三家哦，有时候线下 market 会更便宜！如果你通过链接购买，我可能会获得少量佣金，作为支持阿琴继续创作的一小部分❤️，但不会增加你的费用哦～ 我只推荐自己实际使用并认可的产品，所有推荐均基于真实体验，也是阿琴长期复购的厨房调料，请放心参考！

The links below will take you to Shopee, making it easy to check out the actual products. Please do compare prices — sometimes local markets can be cheaper! If you purchase through them, I may earn a small commission ❤️ — a tiny sprinkle of support that fuels more recipes. This won’t add any extra cost for you. I only recommend products I personally use and trust; these are items I’ve repurchased many times, so you can be confident they’re truly my reliable picks.

我的好物分享 What I use

生蚝 Oyster

粗粒番薯粉 Coarse Grain Sweet Potato Starch

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