Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet).
I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters.
In Japanese, fried oysters is called kaki fry or kaki furai, and those two words are probably the first few Japanese words I’d learned.
I remember the first time I saw this dish on a Japanese menu. Kaki means leg in Malaysian language, so you could imagine my reaction then! Of course, I found out soon enough that kaki means oysters in Japanese, and that was when I started my love affair with kaki fry (kaki furai).
Of course, it also helps that I absolutely love oysters…
To work with panko and make sure that you have the crispiest coating that sticks to the food and doesn’t fall off easily, follow the steps below:
- First, coat your ingredient (be it pork, oysters, scallops, shrimp, etc.) with corn starch/corn flour
- Then, dip the ingredient into some beaten egg to seal in the corn starch
- Next, coat the ingredient generously with panko
- Finally, shake off the excess panko and deep fry to golden brown.
That was exactly how I made my fried oysters with panko, super easy, fast, and the end result was absolutely crispy and delicious.
And I didn’t have to shuck the oysters like this baked oysters recipe. :)
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