Crispy Fried Oyster Appetizer

Name: Crispy Fried Oyster Appetizer
Prep time: PT30 minutesM
Cook time: PT15 minutesM
Total time: 45 min
Yield: 1
Cuisine: Korean
Ingredients: 3 Pacific oysters, medium; 1 egg, beaten; Vegetable oil for frying; 1/4 oz Napa cabbage, chiffonade; 1 tbsp Kimchi Vinaigrette; Micro greens for garnish; ¼ cup flour; ¼ cup panko breadcrumbs; ¼ ripe fresh mango, thinly sliced; 1 tbsp Creamy Cilantro Dressing; ¼ ripe, fresh California avocado, peeled, seeded, diced small; 2 oz sour cream; 1 tsp half and half; Salt and pepper to taste; 1 tsp cider vinegar; 1 tbsp chopped cilantro; 1 tbsp kimchi; 2 tsp Korean chili paste; 3 tsp rice vinegar; 1½ tsp sesame oil; Sugar to taste; 1 green onion, finely chopped; 1 tbsp kimchi seasoning; ½ tsp minced garlic; 1½ tsp canola oil; ¾ tsp fish sauce; 1 tsp minced cilantro

Prep Time

30 minutes

Cook Time

15 minutes

Servings

Source: Chef Kevin Gin, Bridges Restaurant & Bar, Danville, CA

Ingredients

3 Pacific oysters, medium
1 egg, beaten
Vegetable oil for frying
1/4 oz Napa cabbage, chiffonade
1 tbsp Kimchi Vinaigrette
Micro greens for garnish
¼ cup flour
¼ cup panko breadcrumbs
¼ ripe fresh mango, thinly sliced
1 tbsp Creamy Cilantro Dressing
¼ ripe, fresh California avocado, peeled, seeded, diced small

CREAMY CILANTRO DRESSING

2 oz sour cream
1 tsp half and half
Salt and pepper to taste
1 tsp cider vinegar
1 tbsp chopped cilantro

KIMCHI VINAIGRETTE

1 tbsp kimchi
2 tsp Korean chili paste
3 tsp rice vinegar
1½ tsp sesame oil
Sugar to taste
1 green onion, finely chopped
1 tbsp kimchi seasoning
½ tsp minced garlic
1½ tsp canola oil
¾ tsp fish sauce
1 tsp minced cilantro

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Instructions

TO MAKE OYSTERS:

Heat oil in a deep fryer or a deep, heavy pot to 350 degrees F.
After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko.
Gently place the oysters in the hot oil and fry 1 to 3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.

TO MAKE CREAMY CILANTRO DRESSING:

Mix all ingredients together. Refrigerate until service. Makes ¼ cup.

TO MAKE KIMCHI VINAIGRETTE:

Place all ingredients except green onion and cilantro in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onion. Makes ½ cup.

TO PLATE:

Arrange mango slices in a star pattern from the middle of the plate fanning out.
Mix both cabbages together in a bowl with 1 Tbsp Creamy Cilantro Dressing, salt and pepper. Place this mixture in the center of the mango star.
Place oysters around the cabbage forming a point in the middle.
Drizzle 1 Tbsp Kimchi Vinaigrette around the oysters and on the mango.
Scatter diced avocado around the plate and top oysters with micro greens. Serve immediately.

Categories: Appetizers, Snacks