Recipe courtesy of Ming Tsai

Oysters Tsai

Name: Oysters Tsai
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 dozen fresh shucked oysters; 1 cup spinach leaves; 1 cup basil or Thai basil; 2 serrano chilies; 1 tablespoon chopped garlic; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1/4 cup heavy cream; Salt and black pepper to taste; Japanese bread crumbs called 'panko'; Canola oil to cook

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Not named after MingTsai, but in Hong Kong there is a Jerry Tsai, who is reputed to be the "Rockefeller" of Asia. Unfortunately, no relation to Ming.

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

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Ingredients

1 dozen fresh shucked oysters

1 cup spinach leaves

1 cup basil or Thai basil

2 serrano chilies

1 tablespoon chopped garlic

1 tablespoon fish sauce

1 tablespoon lime juice

1/4 cup heavy cream

Salt and black pepper to taste

Japanese bread crumbs called 'panko'

Canola oil to cook

Directions

In a hot pan, saute garlic and chili until caramelized. Deglaze with fish sauce and lime juice. Add spinach and basil and cook until soft. Check for seasoning. Squeeze out excess water and while still hot, puree mixture in food processor and add cream. Top each oyster with the puree and sprinkle with bread crumbs. In an oven set to broil, color oysters brown and serve immediately.