Oriental oysters
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh; shucked oysters. Pacific ones may be halved, they're BIG. |
| ½ | cup | Cornstarch |
| ½ | cup | Chicken stock |
| 1 | tablespoon | Fresh ginger; chopped |
| 4 | Garlic cloves; chopped | |
| 1 | Hab; chopped, or more if desired, (used 2) | |
| 5 | Green onions; (scallions) chopped | |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Hot sauce; yer choice |
| 1 | teaspoon | Ketjap manis; (dark, sweet soy sauce from Indonesia, right Mary-Anne?) |
| 1 | teaspoon | Sesame oil |
Directions
Mix the above 4 ingredients and add ¼ cup of the stock...set this aside.
Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute. Remove them and dry them off on paper towel, then dredge them in cornstarch.
Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut oil in wok, and heat to hot. Put ginger, garlic, habs and half of onions in wok, and stir fry, until fragrant, then add the oyster sauce mixture, adding a little water if it starts to get too thick, then return the oysters to the wok. Do not overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown...Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if desired. Serve with Thai rice, or fried rice, which is what I did tonight, Indonesian style, with trassi and peanut butter...Yowee! Cheers, Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jun 22, 1999, converted by MM_Buster v2.0l.