Mix the ingredients for the dry batter in a bowl.
Now dip the marinated and dried oyster mushrooms into the flour mixture. Cover the oyster mushrooms completely, making sure to shake off any excess flour. Now put to one side. (This step is important as this helps the batter to stick to the oyster mushrooms.
Mix the ingredients for the WET batter in a separate bowl.
Pour some oil in a fryer, large saucepan or wok, making sure not to fill beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Once the oil has reached the required temperature, dip the flour covered oyster mushrooms into the WET batter, allowing any excess batter to drip back into the bowl. Once they are covered carefully put them into the hot oil slowly Fry them for 8-10 minutes, they should still be pale in color. Take them out of the oil and allow to drain and cool on kitchen paper.
Now heat the oil up to 190C for a second fry to get them extra crunchy.
When the oil has reached the required temperature fry the oyster mushrooms for another 2 minutes or until golden brown. Remove from the oil and allow to drain on kitchen paper. Serve with lemon sauce and rice.