Kaki Furai

Kaki Furai
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Developed this Festive dish for Chinese New Year 2020, and will be cooking this again for Japanese New Year 2021 on Jan 1.

Quote from Facebook Post Jan 2020:

祝大家好市发财. Wish everyone HUAT, HUAT, HUAT! 发,发,发,发! For our Chinese New Year 4th day second meal I use Oyster to make my main dish as Oyster 壕士 symbolises good market in Cantonese. (This festive dish can be cook during any Celebration as it looks and taste good!)

I made Kaki Furai deep fried Oyster. Please see the step by step photos below on how to cook Kaki Furai.

Fresh Oyster
First, have some fresh Oyster
Coat the Oysters with some batter and breadcrumbs
Coat the Oysters with some batter and breadcrumbs
Deep fry the oysters till cooked
Deep fry the oysters till cooked

Side Salad:

Agar Agar Strips
Agar Agar Strips
Frozen Wakame
Frozen Wakame
Ingredients for salad
Soak the Agar Agar Strips till softened, drained and cut to short length, Frozen Wakame Rinsed away Salt from Frozen Wakame, squeezed dry and cut to short length
*Mizkan brand Honey Mustard Sauce
*Mizkan brand Honey Mustard Sauce
Side Salad with Agar Agar Strips, Frozen Wakame & Pomegranate tossed in Mizkan Honey Mustard Sauce
Side Salad with Agar Agar Strips, Frozen Wakame & Pomegranate tossed in Mizkan Honey Mustard Sauce



I paired the Kaki Furai with a salad made with soaked Agar Agar Strips (soak till softened, drained and cut to short length, no cooking needed), Frozen Wakame (rinsed away Salt, squeezed dry and cut to short length), with Pomegranate tossed in Mizkan brand Honey Mustard Sauce.

Fantastic pairing. Oishii.

Kaki Furai

Garnish Kaki Furai with some cherry tomatoes, mint leaves and drizzle with low fat Mayonnaise and serve with Side Salad of Agar Agar Strips, Frozen Wakame & Pomegranate tossed in Mizkan Honey Mustard Sauce.

An eye appealing yummlicious dish you can serve during any celebration.

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