- 30 fresh oysters, shucked, with the shells reserved
- 2 large eggs
- 2 tablespoons milk
- 1 cup quick mixing flour
- 2 cups Japanese panko bread crumbs
- 1/2 cup rock salt
- 1/2 cup black sesame seeds
- 6 fresh banana leaves, available at Asian markets
- Asian Vegetable Slaw, recipe follows
- 6 cups vegetable oil, approximately
- 1 recipe Garlic-Anchovy Aioli, recipe follows
- 6 lime wedges
Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg 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 the oysters. (If not frying immediately, cover and refrigerate).
Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
ASIAN VEGETABLE SLAW:
- 1/4 cup peanut oil
- 3 tablespoons rice wine vinegar
- 1 lime, juiced
- 1 lemon, juiced
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese rice wine)
- 1 tablespoon sake
- 1 tablespoon nam pla (Thai fish sauce)
- 1 teaspoon sriracha (smooth Thai chili paste)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 carrot, trimmed, peeled, and julienned
- 1 leek, trimmed, well washed, and julienned
- 1 cup shredded bok choy or other cabbage
- 1 hothouse (seedless) cucumber, well washed, trimmed and julienned
In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
- GARLIC-ANCHOVY AIOLI
- 2 large eggs, beaten*
- 2 tablespoons rice wine vinegar
- 3 anchovy fillets, well drained and minced
- 1/2 teaspoon minced garlic
- 1/2 teaspoon turmeric
- 1 1/2 cups peanut oil
- Coarse salt and freshly ground pepper, to taste
Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.