Oysters Tsai Recipe - Cooking Index
Oysters Tsai Recipe - Cooking Index
Not named after me, but in Hong Kong there is a Jerry Tsai who is reputed to be the "Rockefeller" of Asia. Unfortunately, no relation.
Type: Fish, Shellfish| 1 | Fresh shucked oysters | |
| 1 cup | 40g / 1.4oz | Spinach leaves |
| 1 cup | 237ml | Basil or Thai basil |
| 2 | Serrano chilies | |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 tablespoon | 15ml | Fish sauce |
| 1 tablespoon | 15ml | Lime juice |
| 1/4 cup | 59ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground 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.
This recipe yields 4 servings.
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A34)
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