2 dozen oysters
2 eggs, separated
3 level tbsp. corn flour
2 tbsp. oyster juice
Salt and pepper
Oil or fat for frying
24 lemon slices (thin)
Toothpicks

Strain oysters, remove any pieces of shell, reserve juice. Add salt to egg whites and beat until stiff (peaks just bend). Add pepper and oyster juice to egg yolks, beat until light and creamy. Fold corn flour into beaten yolks, then fold in the egg whites. Preheat oil or fat to 375 degrees.

Dip each oyster in the batter (use a skewer), then deep fry until crisp and golden, approximately 3 minutes. Drain and keep hot until all the oysters are cooked. Fold a lemon slice around each oyster ball and secure at one side with a toothpick.

Serve hot with a cold rice salad (boiled rice, pinch of saffron, seasonings, cucumber, radishes, tomatoes). Serves 4.