NATURE’S MOST POWERFUL APHRODISIAC | Lightly coated oysters fried to a crisp.
Think golden brown oysters with a thin crunchy coating. There is only one word to describe it: delectable.
Undoubtedly, not everybody likes to chow down on the chewy mollusk – granted, it does take a special palate and an acquired taste to enjoy an oyster. Both its texture and the effort required to pry and clean it from its shell is unattractive to some diners. But when the work is done, oyster-lovers will agree it’s all worth it.
High in zinc, protein and iron, oysters offer numerous health benefits to the connoisseur.
First, oysters are known to be aphrodisiacs, particularly for men. Oysters contain more zinc than any other food. The zinc content of oysters is nearly unbelievable. They contain more than 1500% of the daily requirements of this essential mineral in a single serving. Zinc has also been closely linked to sexual dysfunction in men, while impotence and erectile dysfunction are closely associated with zinc deficiency. Therefore, eating them can give men their sexual edge back and increase feelings of masculinity.
Moreover, these molluscs are high in omega – 3 fatty acids, potassium and magnesium which can help reduce your risk of heart attack, stroke and lower blood pressure.
While I usually prefer my oysters raw, today, I was particularly craving for some deep-fried oysters and paired them with tsuketsuyu, a Japanese dipping soup for cold noodles.
Crispy fried oysters with gomen tsuyu
PREP TIME: 5 min | ACTIVE TIME: 15 min | TOTAL TIME: 20 min | YIELDS: 2 servings
- 500ml vegetable or peanut oil for deep frying
- 10 oysters, freshly shucked or from a pottle (if frozen, defrost beforehand)
- 1 cups of corn or plain flour
- 1/2 tsp baking powder
- 1/2 cup of ice-cold sparkling water
- 1 tsp white pepper
- Mentsuyu sauce (Japanese dipping noodle sauce often sold concentrated and diluted with water; can be found in Asian supermarkets). Add some chopped spring onions and fried garlic to it.
- Heat oil in wok or saucepan over high heat to 160°C/375°F. Line a large plate with paper towels.
- Drain oysters, pat dry and coat in a thin layer of flour.
- Mix 1/2 cup flour with baking powder in a medium-sized bowl. Whisk in sparkling water to create a batter.
- Working with 5 oysters at a time to avoid overcrowding, dip oysters in the batter and deep fry until golden brown, about 5 minutes in total. You may need to flip them halfway through to ensure even browning.
- Once done, transfer to towel-lined plate with slotted spoon to drain. Repeat with remaining oysters. Dust with white pepper and serve with gomen tsuyu sauce for dipping.