For the fritters, sift flour and seasoning into
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked
ontainer and refrigerate overnight.
FOR THE SAUCE:.
Place key
For the fritters, mix cheeses, egg and flour
ot.
Add oysters and oyster liquor, and simmer 3 minutes
For the the tzatziki, line a
Mix milk and oil; stir flour into it to make a fritter batter. Stir until smooth.
Beat egg white stiff. Fold egg whites, salt and pepper into batter. Put drained oysters into batter.
Have oil for frying deep and hot.
Dip up a spoonful of batter, making sure it contains an oyster and drop into the hot fat.
Fry several at a time but do not crowd them. Drain on paper towels and serve at once.
For tofu fritters, process the tofu, rice, onions, cilantro, egg, sambal oelek, garlic, ginger, lime peel and cumin in a food processor until just combined.
Heat the oil in a large saucepan or wok. Shape heaping tablespoons of the fritter mixture in ovals or rounds. Deep-fry the fritters in batches until lightly browned. Drain on paper towels.
Serve the fritters immediately with lettuce leaves, carrot, cucumber, sweet chili sauce and limes.
Mix flour, salt and pepper. Add oyster liquor, milk and eggs. Stir until well blended. Add oysters and butter.
Mix throughly. Drop from spoon into deep, hot fat and fry 4 to 6 minutes until well browned. Drain on paper towel.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.
Preheat the oil.
Stir together the eggs, milk, flour and seasonings to make the batter and stir in the oysters.
If using for an appetizer, drop by teaspoonfuls into the hot grease and fry until golden.
If using for an entree, drop by heaping tablespoonfuls.
Drain on paper towels & serve with cocktail sauce.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
For Sensational Dipping Sauce: Combine all
n a serving dish.
For the fritters, place the grated zucchini
ut into the spoon. The fritters need be a little thin
ot oil.
When the fritters pop to the surface, roll
ix well. Leave to stand for 15 minutes (It should thicken
For the buttermilk dip, heat the
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.