Crispy Oysters with Chile Dipping Sauce (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup rice flour |
1/2 cup fine cornmeal |
1 tablespoon crab boil seasoning |
1 quart iced soda water |
1 dozen shucked chesapeake bay oysters |
salt |
1/4 cup rice vinegar |
1/4 cup naturally brewed soy sauce |
3 thai bird chiles, minced |
1 teaspoon sugar |
1 teaspoon sesame oil |
mixed greens, for plating |
Directions:
1. Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
2. PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.
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