Fried Oysters with sweet soy sauce
It's the day after Christmas. I thought about going to down town Boston for shopping but well, I was as lazy as the usual days after Christmas. Anyways I ended up with creating yummy dish using left over oyster from the party last night. The menu for a big hungry crowd on Christmas night was Bo-Ssam, it's kind of "surf and turf dish" in Korea. Slowly cooked and sliced pork belly, although you can use all sorts of meats, is served with various kinds of spicy condiments and lettuce leaves to wrap the meats with the condiments. Fresh oysters are key ingredient to elevate the flavor to the extreme level.
It's a shame that I was too busy cooking and entertaining to take pictures of Bo-SSam last night and the hungry crowd would have been so mad at me if I had taken time to take pictures before devouring anyways. It is snowing outside, the city just left a message about snow emergency, fantastic!!!
I would like to share my impromptu fried oysters recipe.
serrano chilie/ thinly sliced with seeds
sweet tempura sauce/ store bought kind
1/4 Cup of potato starch
1/2 cup of Panko
Heat 3 Cups of carnola oil in a deep frying pan. Shuck the oysters and remove excess water from the oysters. Coat the oysters with potato stach very lightly, then egg and Panko. When oil is hot enough to fry (test with some Panko, it's ready when it bubbles and float up immediately). Deep fry the oysters to golden brown color, then drain the excess oil on the paper towel. You need to work promptly from this point. Arrange the fired oysters on a bowl, mound with cucumber and chile on top of it. Just right before serving, pour the sweet sauce over. Serve with lemon wedges.