Crispy Korean Oyster-Vegetable Fritters, 8 Pieces

Gently rinse shucked oysters in lightly salted water, drain well and separate utensils used for raw shellfish.

Finely chop vegetables. Mix pancake flour, starch and baking soda with 180 ml cold water into a thick pourable batter.

Coat oysters with sesame oil and gently fold oysters and vegetables into the batter.

Heat oil over medium to medium-high heat, fry small two-tablespoon fritters until golden on both sides, and ensure oyster centers are opaque and at least 63°C (145°F). Cook thicker fritters longer.

Mix soy sauce, vinegar, water and sugar as a dip. Refrigerate leftovers within 2 hours.