Text 30359, 81 rader
Skriven 2012-10-13 17:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Oysters
===============
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DALE SHIPP <=-
 
 JW> Breaded and deep fried (perhaps I should say Dreaded) oysters can
 JW> become a bit too accentuated if the oysters aren't fresh. Back in
 JW> the day, little greasy spoons would often have pre-breaded frozen
 JW> oysters of a certain age on hand as their one "fancy" dish. They
 JW> were usually quite horrid.

 DD> Maybe in Nanook-land. Down here in the lower 48 they can be quite
 DD> wonderful. 

They can be here too. I was referring to poor quality oysters, too
long in the freezer, over cooked in bad oil as found in cheap diners
in the 60's and 70's.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Oysters With Garlic Chives In Bean-Curd Pastry
 Categories: Fusion, Pheasant, Oysters, Scallops
      Yield: 6 servings
 
     12    Oysters
      1 ts Ginger juice
      1 ts Rice wine
      4    Sheets bean curd skin
      1 lg Pheasant breast, finely
           Minced and chilled
    200 g  Scallops, finely chopped and
           Chilled
      1    Whole egg
      1 ts Sesame oil
      1 ts Salt
      2 ts Sugar
      1 ts White pepper
      2 tb Tapioca starch
      1 bn Garlic chives, chopped
     80 g  Pork fat, finely chopped
    300 g  Water chestnuts
           Peanut oil
           Prickly ash
           Lemon juice
 
  Lightly steam the oysters for one minute then marinate them in the
  ginger juice and wine for 20 minutes. Reserve the liquid.
  
  Cut the bean curd skin into strips 6cm x 10cm, wipe with
  acidulated water (acidulated with a little lemon juice or vinegar)
  and steam only to moistened stage.
  
  In a mixer on slow speed, mix minced pheasant, scallops, egg,
  sesame oil, salt, sugar, pepper and tapioca starch. Finish by
  adding garlic chives and pork fat and the oyster marinade. Mix to
  a firm consistency.
  
  Take a small amount of the mixture, place two oysters into the
  centre and roll into a log, approximately 4cm x 10cm. Lightly
  brush with water and wrap in the bean-curd skins. Place the
  bundles on a tray and steam for 10 minutes and then allow to cool.
  
  Heat the peanut oil in a shallow saucepan and deep fry the bundles
  until golden brown. Cut into 5cm lengths and sprinkle with prickly
  ash and a squeeze of lemon juice. Place a napkin on the serving
  dish to absorb oil and arrange the pastries on top.
  
  Recipe by Cheong Liew, Grange Restaurant
  http://www.miettas.com Australia's On-Line Restaurant Guide
 
MMMMM

Cheers

YK Jim


... Those with dietary restrictions need not apply.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)