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This recipe is prepared in opposite order of its name, because you want the oysters to be hot when served. The remaining two components can be made ahead and set aside until the oysters are ready.
In a food processor, puree red bell pepper with the rice vinegar. Put the mixture in a small saucepan and stir in honey, soy sauce and chili paste. Simmer 3-5 minutes, then whisk in corn starch. Simmer a few more minutes, remove from heat then let cool. Add salt. Set aside.
Soak seaweed in warm water for 5 minutes. Drain, rinse and squeeze out excess water.
In a small bowl, whisk together the vinegar, oil, soy sauce, sugar, ginger, garlic and green onions.
Toss the seaweed with the dressing and sesame seeds. Set aside.
In a small bowl combine flour, salt, cayenne and sesame seeds.
One oyster at a time, dip into the flour mixture, the egg and then the panko until all oysters are covered.
Heat oil in a fryer or large skillet to 375°F.
Fry oysters, 3 or 4 at a time, until golden brown (about 1-2 minutes, turning once.) Drain on paper towels. Serve hot.
**To Plate: On a small plate, place sliced cucumbers in a circle. Using a slotted spoon top with 1/4 of the Seaweed Salad. Top with 3 or 4 oysters and serve with the red dipping sauce. Repeat with the three remaining plates.
This recipe was provided by Tracy from 37 Cooks.