Kaki-Furai (Deep fried oysters)

Ingredients (serves 4): 16 oysters (kaki) 1 egg 500 cc (16.9 fl oz / 500ml) salad oil for deep-frying Flour (komugi-ko) and bread crumbs (pan-ko), as needed Salt and pepper to taste [Garnish] 1 lemon 1/2 cabbage (kyabetsu) [Sauce] A preferred sauce, such as Japanese Worcester sauce (Ustah Sauce), tomato ketchup, etc
Cooking Directions: 1. Shell oysters. (If pre-shelled are available, omit this step.)
2. Sprinkle 2 tablespoons of salt over the oysters and stir by hand. (Be careful not to damage oysters with your nails.) Rinse under cold running water.
3. Drain oysters, place on a paper towel and season with salt and pepper. Sift flour onto these oysters.
4. Prepare garnish. Shred the cabbage. Cut the lemon into wedges.
5. In a frying-pan, heat the salad oil to 180 C (356 F).
6. Coat the flour covered oysters with the beaten egg and then the bread crumbs.
7.Deep-fry until they turn golden brown. Fry each piece for 90-120 seconds.
8. Remove the oysters from heat and drain any excess oil. Transfer to a plate and serve with the shredded cabbage and a lemon wedge. Enjoy sizzling pieces with your favorite sauce.
Tips: When you use small oysters, you can increase each serving's size by putting two oysters together and coating them as one.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz