 Oysters Tsai
Recipe Courtesy of Ming Tsai
1 dozen fresh shucked oysters
1 cup spinach leaves
1 cup basil or Thai basil
2 serrano chilies
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup heavy cream
Salt and black pepper to taste
Japanese bread crumbs called 'panko'
Canola oil to cook
In a hot pan, saute garlic and chili until caramelized. Deglaze with
fish
sauce and lime juice. Add spinach and basil and cook until soft. Check for
seasoning. Squeeze out excess water and while still hot, puree mixture in food
processor and add cream. Top each oyster with the puree and sprinkle with bread
crumbs. In an oven set to broil, color oysters brown and serve immediately.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy
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