Kaki Fry (Deep Fried Oysters)

Servings: 2

Mix 450 ml of water and 13 grams of sugar in a bowl.
Rinse the oysters gently under cold water and put them in the water mixture. Move the oysters around a little.
Remove the oysters from the mixture and place them on paper towels. Pat them dry.
Place the panko on a shallow dish.
Mix the egg, 90 ml of water and 80 g of cornstarch in a small bowl.
Heat the oil in a pot over medium-high heat until it reaches 170℃ (340 °F)
Coat an oyster in the batter, then place on the dish of panko. Cover the oyster with panko and place the oyster in the oil to fry. Repeat until there is no space for more oysters in the pot. We don't want any touching eachother.
Fry until the oysters are golden brown. Don't forget to flip so all sides get cooked. Remove from the oil when its cooked and place on paper towel to drain.
Repeat until all oysters are fried.
Serve and enjoy! They are best served with a side of shredded cabbage and some tonkatsu sauce!