Fried Oysters
- 18 fresh oysters, shucked
- 1 qt. peanut oil
- Asian spice to taste (recipe follows)
- 3 eggs, whisked with 4 Tbsp. oyster liquor
- 1/2 box cornstarch
- 1 Tbsp. soy sauce
- 2 Tbsp. buttermilk
Ponzu Aioli
- 5 egg yolks
- 1 Tbsp. pickled ginger juice
- 1 tsp. sesame oil
- 1/2 tsp. Sriracha
- 4 Tbsp. lime ponzu
- 1/2 tsp. Asian rice seasoning
- 2 Tbsp. orange juice
- 1 cup canola oil
- Salt and pepper to taste
Ginger Pickled Mustard Seeds
- 1 cup pickled ginger juice
- 2 Tbsp. pickling spice (tied up in a cheesecloth)
- Juice of 1 lime
- 1 drop red food coloring
- 1/4 cup sugar
- 1 Tbsp. lime ponzu
- 1 cup mustard seeds
Goat Cheese
- 1 cup honey goat cheese
- 1 1/2 Tbsp. sweet miso
- 1 Tbsp. ponzu
Sesame Seeds
- 4 Tbsp. brown butter
- Pinch of salt and pepper
- 1 tsp. sesame oil
- 2 cups Malto©
- 2 Tbsp. ground toasted sesame seeds
- 1 tsp. Asian rice seasoning
Pop Rocks
- 2 Tbsp. sparkles
- 1/2 Tbsp. wasabi powder
- 1 Tbsp. powdered sugar
Salad
- 1/3 English cucumber, cut into small sticks
- 5 mint leaves, torn
- 2 red radishes, sliced thin
- 3 Tbsp. juice from pickled mustard seeds
- 1 Tbsp. lime ponzu
- Micro cilantro
Fried Oysters
1. Add oysters to egg wash, soy and buttermilk. Heat peanut oil to 350° (you want a quick fry with a crispy outside and soft inside). Season cornstarch with Asian spice and add oysters. Fry for 3 minutes until crispy and golden brown.
Ponzu Aioli
1. Add all ingredients except for the oil to a blender. Slowly drizzle in the oil until it is completely incorporated. Keep cold until needed.
Ginger Pickled Mustard Seeds
1. Add all ingredients except for mustard seeds to a medium sauce pot and bring to a boil. Add seeds, turn off flame and cover for 5 minutes. Add to a deli cup and chill until needed.
Goat Cheese
1. Mix all ingredients together and keep cold until needed.
Sesame Seeds
1. Mix all ingredients together to form a powder. Add additional amounts of Malto in small quantities, a little at a time, as needed.
Pop Rocks
1. Mix all ingredients together completely. Add to an air tight container until needed.
Salad
- Mix all ingredients together and toss.
*To serve, add rock salt to a plate and set oyster shell halves on top. Top each shell with a fried oyster, then top oysters with aioli, sesame powder, mustard seeds, miso-whipped goat cheese and petite salad. Finish the dish with wasabi pop rocks.
