Fried oysters


Yield: 4 servings

4 shucked oysters (rinse and save the clean shells)

Dashi Broth
1 tablespoon instant Dashi broth powder
1 cup hot water

Ginger Aiolia
1 tablespoon peeled, chopped ginger
1/2 cup orange juice
3 egg yolks
1 teaspoon salt
1 teaspoon ground black pepper
Juice of 1 lemon
2 cups canola oil

Seasoned Flour
1 cup corn starch
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper

Begin by dissolving the Dashi broth powder in the hot water, and set aside. Meanwhile, combine ingredients for the Seasoned Flour.

Ginger Aioli: Add all ingredients except canola oil into a blender, and blend on low speed. Drizzle in the canola oil while slowly increasing blender speed. Adjust seasoning and consistency to taste. For thicker aioli, slowly add more oil and keep whipping until you reach desired consistency.

Oysters: Combine ingredients for the Seasoned Flour in a bowl and dredge the oysters in it. Then deep fry the dredged oysters at 350 degrees for about 30 seconds, until crisp and golden-brown on the outside.

To plate: Place clean oyster shells on a plate with a little wet salt on the bottom of the dish to help hold them in place. Fill each shell with a small amount of Dashi broth, about 1 tablespoon, and place one fried oyster in each shell. Top each with ginger aioli, to taste. Garnish with julienned radish, radish sprouts and bonito flakes.

Recipe courtesy of Tom Borgia, State Street Provisions, Boston

Wine Pairing: Villa Maria “Bubbly” Sauvignon Blanc 2015, New Zealand

Sparking wine is always an elegant match with oysters. This unusual sparkler, made from Sauvignon Blanc, has flavors of melon, lemon and lime, which will balance the creaminess of the aioli and the umami of the dashi. — Marlene Rossman, Manhattan Wine Seminars


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