Crisp Fried Oysters with Asian Vegetable Slaw & Garlic-Anchovy Aioli
15 Fresh oysters,sucked, with shells reserved
2 Lg eggs
2 tablespoons milk
1 cup Wondra flour
2 cups Japanese panko bread crumbs
½ cup rock salt
½ cup black sesame seeds
10 start anise
10 whole cardamom
Asian vegetable slaw ( recipe follows)
Approximately 6 cups vegetable oil
5 lime Wedges
5 banana leaves
- Line a cookie sheet with parchment paper. Set aside
- Wash and drain the oysters. Pat them dry, wash and dry shells and set them aside.
- Whisk together eggs and milk.
- Place the wondra flour into a plastic bag and the panki bread crumbs onto a shallow dish. working with a few at the time, place the oysters into the wondra and shake to coat, dip the oysters into the eggs mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of of the oysters. ( If not frying immediately cover and refrigerate).
- Combine the rock salt with sesame seeds, cardamom, start anise in a small bowl. Lay a banana leaf out on each of 5 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 3 oysters shells around the banana leaf and fill each one with Asian Vegetable slaw.
- Heat the oil to 365F on a candy Thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oyster from the fat and drain on paper towel. Continue frying until all of the oysters are cooked.
- Place a fired oyster on top of each slaw-filled shell. Spoon a small dot of garlic-anchovy aioli on top of each oyster, place a lime wedge next to each oyster and serve.
Asian Vegetable Slaw
1. 1/4 cup peanut oil
2. 3 tablespoons rice wine vinegar
3. Juice of 1 lime
4. Juice of 1 lemon
5. 1 tablespoon soy sauce
6. 1 tablespoon mini
7. 1 tablespoon sake
8. 1 tablespoon nam pla(thai fish sauce)
9. 1 tablespoon siracha(smooth thai chili paste)
10. 1 tablespoon minced garlic
11. 2 tablespoons sugar
12. 1 carrot, trimmed, peeled and julienned
13. 1 seedless cucumber, washed well and julienned
14. 1 cup shredded napa cabbage
1. In a medium bowl, whisk together the peanut oil and rice vinegar. Add the lime and lemon juices and whisk to combine. Whisk the soy sauce, mirin, sake, nam pla and sirracha. When well combined stir the sugar and garlic. Set aside.
2. Place the carrot in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
3. Place the carrot in a mixing bowl along with the cabbage and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hrs.