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.
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