Oysters Tsai Recipes

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TURNIP CAKE WITH FRESH OYSTER RAGOUT



Turnip Cake with Fresh Oyster Ragout image

Provided by Ming Tsai

Categories     main-dish

Time 2h30m

Number Of Ingredients 17

2 1/2 cups daikon, julienned
2 1/2 cups water
2 cups rice flour
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons sugar
1/2 cup diced lapchong
1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes
4 sliced shallots
1 tablespoon oyster sauce
1/2 tablespoon sugar
1 cup chicken stock
1 tablespoon butter
2 cups fresh oysters (1 pound)
Salt and black pepper to taste
Canola oil to cook
1/4 cup sliced green scallion for garnish

Steps:

  • In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.
  • OYSTER RAGOUT: In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.
  • PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions.
  • Drink Recommendation: Chrysanthemum and Jasmine Tea

SAUTEED LETTUCE AND OYSTERS



Sauteed Lettuce and Oysters image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 8

Canola oil to cook
2 tablespoons ginger, julienne
2 heads iceberg lettuce, torn into large pieces
2 tablespoons oyster sauce
1 pint shucked oysters
1 teaspoon white pepper
2 teaspoons salt
1 tablespoon butter

Steps:

  • In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.

STEAMED AND CURRY FLASHED OYSTERS



Steamed and Curry Flashed Oysters image

Provided by Ming Tsai

Time 20m

Yield 4 servings

Number Of Ingredients 8

Romaine, banana or Napa cabbage leaves for steaming
1 dozen shucked oysters
1 tablespoon ginger, fine julienne
1/4 cup scallions, finely sliced
1 lime, juiced
Fresh coarse cracked black pepper
1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.)
Rock salt, for plating

Steps:

  • Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
  • PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
  • WINE: Veuve Clicquot Champagne, Blanc de Blanc

FLASHED-STEAMED OYSTERS ON TRUFFLED LETTUCE FONDUE



Flashed-Steamed Oysters on Truffled Lettuce Fondue image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 dozen wild oysters (large Rhode Island)
1 tablespoon butter
2 minced shallots
3 cups iceberg lettuce, fine julienne
1 cup heavy cream
1/2 tablespoon light soy sauce
1 small fresh black truffle, minced
2 tablespoons scallions, superfine slivers
1 tablespoon ginger, superfine julienne
1/2 cup canola oil
1 tablespoon white truffle oil
Salt and black pepper, to taste

Steps:

  • Preheat a steamer. Shuck the oysters and loosen from bottom shell. In a saucepan on medium heat, melt the butter and saute the shallots. Add the lettuce and stir until 'melted'. Add the cream and simmer. Reduce by 50 percent. Add the soy and truffles. Check for seasoning. Set aside to cool. When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster. Top each oyster with scallions and ginger. Place oysters in the steamer and steam hard for 5 to 7 minutes. Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot. Remove oysters from the steamer and place on a large platter lined with coarse salt. Spoon hot oil on each oyster and serve immediately.
  • Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

OYSTER-CORN FRITTER WITH THREE VINEGAR EMULSION



Oyster-Corn Fritter with Three Vinegar Emulsion image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

4 eggs, separated
2 cups polenta
2 cups 2 percent milk
1/2 cup canola oil
2 cups fresh corn
1 bunch sliced scallion greens
2 minced serrano chiles
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon black pepper
12 large, shucked oysters (Bluepoints or Portuguese)
1/2 cup all-purpose flour
Canola oil in a fryer at 350 degrees
Salt for seasoning
1 cup balsamic vinegar
1 cup rice wine vinegar
1/2 cup Chinese vinegar
1 tablespoon minced shallots
1 cup canola oil
2 cups arugula chiffonade
Salt and black pepper to taste

Steps:

  • 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.
  • 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.

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