Crispy Fried Oysters With Wasabi Aioli And Asian Pear And Endive Salad Food

FRIED OYSTER WITH ASIAN PEAR SALAD

Steps:

• For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth. Drizzle in the oil while running the processor. Mix in the wasabi powder and salt.
• For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne. Separate and stack the endive leaves and cut into julienne. Cut the chives into lengths to match the pear and endive pieces. Mix the endive, pear and chives in a small bowl and toss with the lemon juice.
• For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating. Dredge each oyster in the flour, shaking off the excess. Dip in the egg wash and then coat in the panko.
• Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling. Fry the oysters until golden brown, 2 minutes.
• To plate: place each oyster shell on a bed of rock salt. Add a dollop of aioli to each shell and a little of the pear and endive salad. Top with a fried oyster, another dot of aioli and some salad.

CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI

Steps:

• 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.
• 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 carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
• 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.
• 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.

CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI

Steps:

• To make the Habanero Honey Aioli:
• In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
• To make the Yucca Root Chips:
• Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
• To make the Crispy Oysters:
• Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
• To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

DEEP FRIED OYSTERS

Steps:

• Heat deep fryer to 375 degrees F (190 degrees C).
• Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.