Wash the oysters, then keep a little water in the bowl. Add potato starch, salt, pepper, and rice wine.

Use the water to mix and dissolve everything, then toss the oysters in to coat evenly.

Preheat the oil to about 175 °C.

Coat each oyster in the starch, piece by piece.

Drop the breaded oysters straight into the hot oil.

Let them set briefly in the oil, for a few seconds before gently nudging with a tool to prevent sticking.

Fry until golden, then remove and place on paper towels to absorb excess oil.

Sprinkle with a good amount of pepper salt.

Plate up and enjoy!