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Crisp Fried Oysters With Asian Vegetable Slaw And Garlic-Anchovy Aioli Recipe

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Related tags
salad low carb New Year's fathers day dinner lunch southern
Nutrition per serving    (USDA % daily values)
CAL
2751
FAT
664%
CHOL
254%
SOD
716%

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Ingredients for 6 servings

1 carrot, trimmed, peeled, and julienned

2 cups Japanese panko bread crumbs

3 tablespoons rice wine vinegar

2 tablespoons milk

2 tablespoons sugar

6 cups vegetable oil, approximately

1 teaspoon minced garlic

1 1/2 cups peanut oil

2 large eggs

1/2 cup black sesame seeds

1 cup shredded bok choy or other cabbage

1 cup quick mixing flour

GARLIC-ANCHOVY AIOLI

1 lime, juiced

1 tablespoon mirin (Japanese rice wine)

30 fresh oysters, shucked, with the shells reserved

1 tablespoon nam pla (Thai fish sauce)

1 teaspoon sriracha (smooth Thai chili paste)

6 fresh banana leaves, available at Asian markets

Asian Vegetable Slaw, recipe follows

2 tablespoons rice wine vinegar

1 hothouse (seedless) cucumber, well washed, trimmed and julienned

1/2 cup rock salt

1 lemon, juiced

3 anchovy fillets, well drained and minced

2 tablespoons soy sauce

1/2 teaspoon minced garlic

6 lime wedges

1/2 teaspoon turmeric

2 large eggs, beaten*

1/4 cup peanut oil

Coarse salt and freshly ground pepper, to taste

1 recipe Garlic-Anchovy Aioli, recipe follows

1 leek, trimmed, well washed, and julienned

1 tablespoon sake

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