Best Crisp Fried Oysters With Asian Vegetable Slaw And Garlic Anchovy Aioli Recipes

Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

28 shucked oysters, patted dry
Salt and freshly ground pepper
2 cups yellow cornmeal
Vegetable or peanut oil
Red Chile Vinegar-Black Pepper Dipping Sauce, recipe follows
2 cups white wine vinegar
2 ancho chile peppers, coarsely chopped
2 tablespoons honey
1 tablespoon coarse black pepper
Salt

Steps:

Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

Crispy Fried Oysters with Wasabi Aioli and Asian Pear and Endive Salad image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 large egg yolks plus 2 large whole eggs
1 1/2 tablespoons white wine vinegar
1 cup canola oil, plus more for frying
Kosher salt
1 tablespoon wasabi powder
1 bunch fresh parsley, stems removed
4 cups coarse sea salt
1 Belgian endive, julienned
1 red endive, julienned
1 Asian pear, sliced thinly on a mandoline, then julienned
1 cup panko breadcrumbs
1 cup crushed wasabi peas, plus more for garnish
1 cup all-purpose flour
1 dozen Wellfleet oysters, shucked and bottom shells reserved

Steps:

Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
Toss the endives and pear in a small bowl and set aside.
Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.

Stir Fried Oysters with Garlic image

Provided by Tebo3759

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb oyster, shucked or defrosted if not fresh
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon oil
2 tablespoons white wine
4 cloves garlic, minced
3 green onions, cut into 2" pieces
1 1/4 inches ginger, chopped finely

Steps:

Nutrition Facts : Calories 149.8, Fat 6.1, SaturatedFat 1, Cholesterol 56.7, Sodium 623, Carbohydrate 10.3, Fiber 0.4, Sugar 0.5, Protein 11.9

Bibimbap image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Steps:

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.