More Recipes Like Marvel's Japanese Fried Oysters (Kaki Fuh-rai) with Lemony Tartar Sauce

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Japanese Style Deep Fried Shrimp

Submitted by: ait0shi

Home Town: Okinawa, Okinawa, Japan

Living In: Portsmouth, Virginia, USA

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

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Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce

Submitted by: LatinaCook

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Crispy, twice-fried plantains are delicious with a simple dipping sauce of mayonnaise and ketchup.

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Kim's Fried Asparagus

Submitted by: K. Millar

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Victoria, Australia

These quick and easy fried asparagus will be a big hit at dinner parties. Serve alongside a spicy dip for an added kick.

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Japanese Sesame Steak Sauce

Submitted by: labuanlady

This sesame-flavored beef dipping may seem odd at first, but will please you with a mixture of flavors!

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Deep Fried Oysters

Submitted by: Christine

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

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Wasabi Tartar Sauce

Submitted by: DEBNJAMES

A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.

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Monica's Japanese Garlic Dollop Shrimp

Submitted by: ChgoFoodieGal

Living In: Chicago, Illinois, USA

This is a delightful Japanese-inspired shrimp recipe for garlic-lovers; served over rice or pasta or on it's own -- it's sure to make everyone scream, 'What's the recipe?!' I secured this sure-fire loads-o-goodness recipe while attempting to replicate something else entirely -- Happy Ending!

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Fried Buffalo Wings with Spicy, Sweet, and Umami Sauce

Submitted by: Cali_home_cook

Home Town: Little Rock, Arkansas, USA

Living In: Los Angeles, California, USA

The mixture of ingredients in the breading and sauce gives these wings a spicy, sweet, and savory flavor, and the technique of boiling them before frying gives them a great crunchy texture.

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