Coconut-Crusted Oysters, Serrano-Jicama Slaw, Kumquat Rum Sauce and Ginger chips
Recipe courtesy of Executive Chef John W. Clark and Sous Chef Anthony Eads of Mill Creek (Wash.) Country Club.
Ingredients
- For Oysters
- oysters - 10 ct., shucked
- eggs - 2 whole, blended
- coconut - 1/2 cup, shredded
- panko - 1 cup
- coconut milk - 1/8 can
- kosher salt - 1 tsp.
- cornstarch - 1/2 cup
- skewers - 10
- canola oil - 1 qt., or grapeseed oil, for frying
- For chips
- fresh ginger - 4 ozs., peel and slice on mandolin
- oil - from oysters
- Mirin - 2 Tbsps.
- granualted sugar - 1 Tbsps.
- salt - to taste
- cornstarch - 1/4 cup
- For Kumquat Rum sauce
- Kumquat - 4 ct.
- spiced rum - 1/3 cup
- sugar - 1/4 cup
- lime juice - 1 lime
- For Jicama Slaw
- Jicama - 1, peeled and sliced on Mandolin
- cilantro - 1 bunch
- limes - 2, fresh
- sugar - 1/2 cup
- Serrano pepper - 3 ct.
- black lava salt - pinch
Instructions
- Shuck & remove Oysters. Add canola oil to fry pan and heat to 325°F. Mix Panko, coconut & salt in bowl. Blend eggs with coconut milk. Set aside. Dredge Oysters in cornstarch, egg then into coconut/panko mix. Slide onto skewer. Fry oysters until golden brown.
- For ginger chips: Peel ginger and slice thin on mandolin. Dredge in cornstarch and flash in hot oil until lightly brown. In bowl combine Mirin, sugar and salt. Toss in ginger chips and coat.
- For Kumquat Rum sauce: Combine rough chopped kumquats, sugar and spiced rum. Blend in food processor and add to sauce pan on medium heat. Bring to a simmer until starts to thicken. (Slurry can be used if needed.)
- For Jicama slaw: Peel Jicama on mandolin. Slice into matchsticks. In a bowl combine sugar, chopped cilantro, lime juice and thin julienne strips of Serrano peppers (de-seed and de-veined). Add black lava salt.
- To Plate: Put down Jicama slaw, put (2) skewers of oysters over slaw, drizzle over kumquat glaze and sprinkle ginger chips around on plate. Garnish with Micro-greens or cilantro.
