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F&W Pairing - Kaki Fry (Panko Fried Oysters)

Updated: Apr 6, 2018

This heavenly delicious Kaki Fry is easy to make. Deep fried the panko coated oysters until golden brown, crispy on the outside and juicy inside.

It can then serve with shredded cabbage, lemon wedges and tartar sauce.

Cold beer is perfect with deep-fried food; But if you are not a fan of beer, Sparkling wine/ Champagne would be a great option for the dish.

Many of the Hongkongers love Riesling off-dry and sweet, while the West prefers dry.

This Kaki fry could be a great snack for you to pair with dry Riesling, and might just change your mind. Mont Charell Brut Clos Vintage - Sant Sadurní Anoia, Spain


12 Oysters (frozen or jar)

100g Panko

2 Eggs (beaten)

100g Plain flour

1/2 Cabbage (shredded)

Salt & Black Pepper

Grapeseed oil (any oils that have a higher smoke point)

Tartar Sauce

1 hard-boiled Egg

1/4 Onion

2 - 4 Gherkins

1 small bunch of Parsley

1/4 Lemon

4 Tbsp Mayonnaise

1 tsp Mustard (or 1 dash Tabasco)

Salt & Black Pepper


Tartar sauce

1. Place the hard-boiled egg into iced water to let it cool; Peel and mash the egg finely with a fork in a bowl. Finely dice the onion, gherkins and parsley.

2. In a bowl with the mashed boiled egg, add the diced onion, gherkins, parsley, mayonnaise, mustard, salt & pepper. Mix all together, squeeze 1/4 lemon and mix well. Refrigerate the tartar sauce.

Kaki Fry

1. Wash and rinse oysters in salted water, drain the oysters. Bring a pot of water to a boil, blanch the oysters for 20 seconds. Pat dry with paper towel.

2. Heat grapeseed oil in a medium size deep pot (fill oil no more than half full) over medium high heat to 180ºC.

3. Prepare the work station with 3 separate shallow dishes for flour, beaten eggs and panko. Season the flour with salt & pepper.

4. Lightly coat the oysters with flour, dip into the eggs and then roll in the panko, press gently so the panko stick onto the oysters.

5. Carefully fry the oysters in the hot oil without overcrowding the pot with too many oysters. Turn the oysters around occasionally to prevent sticking, and to ensure evenly browning. They should be done when the colour turns golden brown and oysters floating in the oil.

6. Remove from the pot and place onto a rack.

7. Serve with shredded cabbage, lemon wedges and tartar sauce.

*The oysters I am using here are frozen Hiroshima oyster (廣島蠔), jarred oysters are great for this recipe too. Choose bigger size as they would turn smaller once cooked. If you are using frozen oysters, thaw them in the fridge the night before.

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