Friday, October 31, 2008

Panko Crusted Oysters with Napa Cabbage Slaw and a Spicy Wasabi Cream Sauce

Chef Shane Stark

Napa Cabbage Slaw
1 Medium head Texas napa cabbage, shredded
1 Small Texas carrot, finely julienned
1 Red Texas fresno pepper, finely julienned
4 Pieces green onion, finely julienned
½ Teaspoon grated ginger
¼ Cup sugar
¼ Cup rice vinegar
1 Ounce soy sauce

Combine all ingredients and let stand at room temperature for at least 30 minutes, stirring ocassionally.

Spicy Wasabi Cream
2 Tablespoons powdered wasabi
1 Tablespoon water
1 Tablespoon soy sauce
3 Tablespoons heavy cream
1 Tablespoon sour cream

Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.

Panko Crusted Oysters
12 Texas Gulf oysters in shell
1 Egg
2 Tablespoons heavy cream
½ Cup all purpose flour
Fresh ground black pepper
2 Cups panko (Japanese bread crumbs)
1 Cup peanut oil
Kosher salt
1 Bunch Texas cilantro

Shuck the oysters and reserve the bottom part of the shell. Whisk together the egg and cream. Season flour with black pepper. Dredge the oysters in flour and shake off excess. Egg wash and coat with panko. Refrigerate oysters. Heat peanut oil to 350ºF in a large saute´ pan – do not allow to smoke. Fry oysters until golden brown on both sides, approximately 2-3 minutes. Remove and drain on paper towel.

To plate: Put a small pile of slaw in each of the reserved oyster shells. Top with a fried oyster. Drizzle with wasabi cream and garnish with cilantro sprig.

Complement this dish perfectly with a Texas Chardonnay or other Texas white wine.


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