Japanese Cooking for the American Table/Susan Fuller Slack 1996

Deep-Fried Ginger Oysters (Kaki No Shoga Age')
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
24 fresh oysters, shucked, shells reserved 2 teaspoons grated gingerroot 2 tablespoons sake
1/2 cup potato starch or cornstarch 2 or 3 dashes ground sansho pepper 2 eggs, slightly beaten
1/3 cup milk 2 cups Japanese-style bread crumbs (panko) about 6 cups peanut oil or vegetable oil
1-1/2 to 2 cups finely shredded cabbage 1 medium-size carrot, shredded 2 large tomatoes, cut into wedges
1 lemon, thinly sliced watercress or parsley



1 Wash and scrub 1/2 of the oyster shells. Rinse well and set aside. Marinate oysters with gingerroot and sake 10 minutes. In a shallow pan, mix potato starch and sansho pepper. In a second shallow pan, blend eggs and milk. Place bread crumbs in a third shallow pan.
2 In a wok or shallow heavy saucepan, heat oil to 365 F (185C). Drain oysters. Roll 3 or 4 oysters in potato starch, then dip into egg mixture. Press oysters in bread crumbs until well coated. Fry 3 to 4 minutes or until golden brown and crisp. Turn several times. Drain on paper towels. Prepare remaining oysters. Arrange oysters on reserved half shells. Mound cabbage and carrot in the center of 1 or 2 platters. Arrange oysters around cabbage. Garnish with tomato, lemon and wetercress.

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