Wednesday, January 22, 2014

Black Sesame Fried Oysters with Red Pepper Dipping Sauce and Seaweed Salad

This recipe is prepared in opposite order of its name, because you want the oysters to be hot when served. The remaining two components can be made ahead and set aside until the oysters are ready.

Black Sesame Fried Oysters with Red Pepper Dipping Sauce and Seaweed Salad
by Tracy
Red Pepper Dipping Sauce adapted from Chicken Negimaki with Spicy Red Pepper Dipping Sauce on

1 red bell pepper, seeded and chopped
3/4 cup seasoned rice vinegar
1/4 cup honey
1 Tablespoon soy sauce
1 Tablespoon garlic chili paste
2 teaspoons corn starch

In a food processor, puree red bell pepper with the rice vinegar. Put the mixture in a small saucepan and stir in honey, soy sauce and chili paste. Simmer 3-5 minutes, then whisk in corn starch. Simmer a few more minutes, remove from heat then let cool.  Add salt. Set aside.

Seaweed Salad
adapted from Seaweed Salad on

1 ounce dry mixed seaweed or Wakeme seaweed
Warm water
2 Tablespoons seasoned rice wine vinegar
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon fresh ginger, minced
1 clove garlic, minced
2 green onions chopped
1 Tablespoon The Spice House Toasted Sesame Seeds
**1 English cucumber, peeled and thinly sliced - for garnish

Soak seaweed in warm water for 5 minutes. Drain, rinse and squeeze out excess water. 

In a small bowl, whisk together the vinegar, oil, soy sauce, sugar, ginger, garlic and green onions. 

Toss the seaweed with the dressing and sesame seeds. Set Aside.

Black Sesame Fried Oysters
adapted from Deep Fried Oysters on

1/2 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 Tablespoons The Spice House Black Sesame Seeds
12-16 medium fresh oysters, shucked and drained
2 eggs, beaten
3/4 cup panko bread crumbs in a small bowl
Peanut oil for frying

In a small bowl combine flour, salt, cayenne and sesame seeds. 

One oyster at a time, dip into the flour mixture, the egg and then the panko until all oysters are covered.

Heat oil in a fryer or large skillet to 375°F. 

Fry oysters, 3 or 4 at a time, until golden brown (about 1-2 minutes, turning once.)  Drain on paper towels. Serve hot.

**To Plate: On a small plate, place sliced cucumbers in a circle. Using a slotted spoon top with 1/4 of the Seaweed Salad. Top with 3 or 4 oysters and serve with the red dipping sauce. Repeat with the three remaining plates.

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