Oyster-Corn Fritter With Three Vinegar Emulsion

Recipe Ingredients

4		Eggs - separated
2 cups	474ml	Polenta
2 cups	474ml	2% milk
1/2 cup	118ml	Canola oil
2 cups	125g / 4.4oz	Fresh corn
1		Scallion greens - sliced
2		Serrano chiles - minced
1 tablespoon	15ml	Brown sugar
1/2 tablespoon	7.5ml	Salt
1/2 tablespoon	7.5ml	Freshly-ground black pepper
12 tablespoons	180ml	Oysters (Bluepoints or Portuguese) - shucked (large)
1/2 cup	31g / 1.1oz	All-purpose flour
		Canola oil - in fryer at 350
		Degrees
		Salt - for seasoning
		Salad With Three Vinegar Emulsion
1 cup	237ml	Balsamic vinegar
1 cup	237ml	Rice wine vinegar
1/2 cup	118ml	Chinese vinegar
1 tablespoon	15ml	Minced shallots
1 cup	237ml	Canola oil
2 cups	474ml	Arugula chiffonade
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles, sugar, salt and pepper. Should have a consistency of thick pancake butter.

Coat oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious). Season fritters immediately after frying.

Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion.

ARUGULA SALAD WITH THREE VINEGAR EMULSION: Mix all three vinegars and reduce in a stainless steel pan on low heat. Reduce by 80 percent until a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in the oil. Check for seasoning.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A34)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.