X Lemon-Lime Fried Oysters

1. Arrange oysters in a glass baking pan. Combine 2 teaspoons salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well.
2. Pour over oysters, turning to coat well.
3. Cover and chill for 15-30 minutes.
4. Add egg-mix well.
5. Combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, and lemon zest-mix well, and set aside.
6. Place remaining cornstarch into a shallow bowl or plate dredge oysters in cornstarch patting firmly to remove all the excess.
7. Heat a wok, skillet, or saute pan, over a moderately-high flame.
8. Add oil and allow to heat briefly.
9. Add oysters and fry until golden and crisp.
10. Drain well on a cooling rack and blot with paper towels pour off oil. Stiri sauce mixture and pour into pan. Heat and stir until thickened Remove from heat.
11. Cut oysters into bite-size pieces.
12. Arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture.
13. Garnishi with lemon and lime slices, or as desired.
14. Serve hot.