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Oriental Oysters
Ingredients:
1 8 oz tub fresh, shucked oysters.
1/2 cup cornstarch
1/2 cup chicken stock
1 tbl fresh ginger, chopped
4 garlic cloves, chopped
1 habanero pepper, chopped, or more if desired (used 2)
5 green onions (scallions) chopped
1 tbl oyster sauce
1 tbl Melinda's Extra
Hot Sauce
1 tsp soy sauce
1 tsp sesame oil
Directions:
Mix the above 4 ingredients and add 1/4 cup of the stock...set
this aside. Prepare a pot of boiling water, and give the oysters
a bath, lasting only a minute. Remove them and dry them off on
paper towel, then dredge them in cornstarch.
Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut
oil in wok, and heat to hot. Put ginger, garlic, habs and half
of onions in wok, and stir fry, until fragrant, then add the oyster
sauce mixture, adding a little water if it starts to get too thick,
then return the oysters to the wok. Do not overcook the oysters
when deep frying them, it is best to do these in a wok in a little
peanut oil, and remove when getting brown...Sprinkle the rest
of the green onions over this dish, and place over shredded lettuce
if desired.
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