Ingredients:
For fried oysters
- 6 - 8 fresh oysters in a can, about 1 lb (500 g);
- 1/2 cup couple days old cooked rice;
- 1 cup (240 ml) vegetable oil;
- 2 tablespoons all propose flour;
- 2 tablespoons cornstarch;
- 1/4 teaspoon white pepper powder;
- A pinch sea sal;
- 2 fresh eggs;
- 1 piece green scallion.
For honey roasted pecans
- 1/2 lb (250 g) pecans;
- 1/2 teaspoon sea salt;
- 1 tablespoon honey.
For Japanese spicy mayonnaise sauce
- Make about 1/2 cup
- 1 teaspoon yellow mustard or dry hot mustard powder;
- 1/2 cup mayonnaise;
- 1/2 teaspoon sesame oil.
Recipe:
For fried oysters
Serving for 2 as appetizer
- Gently rub oysters with couple days old rice;
- Rinse off rice and oysters;
- Blench in hot boiling water for a minute;
- Pat dry and wrap in paper towel;
- Mix cornstarch, flour, sea salt and white pepper powder with 2 eggs;
- Cover oysters with cornstarch mix;
- Heat up vegetable oil in a wok/sauce pan over medium high heat;
- Put oysters slowly in when oil get hot, don’t put too many in at one time;
- Don’t move until the edges start to harden;
- Flip and fry until turn light golden brown;
- Take them out and put on paper towel to get rid of excess oil;
- Serve warm with spicy mayonnaise sauce and honey roasted pecans.
For honey roasted pecans
- Spread pecan on a cookie sheet with sea salt;
- Toast for 2 - 3 minutes under 300˚F (150˚C);
- Top with honey and under the broiler for a minute;
- Serve room temperature.
For Japanese spicy mayonnaise sauce
Make about 1/2 cup
Good with beef, chicken, pork and seafood
- Mix hot mustard powder with equal part water;
- Mix with mayonnaise and sesame oil