Panko Oysters w/ Assorted Mushrooms

PANKO OYSTERS 

w/ Assorted Mushrooms and Garlic Soy Sauce

Garnished w/ Micro Radish. 

Cook and Prep Time: 25 Minutes

Serves 3

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I first encountered the technique of deep frying oysters on a friend's blog. Winston (The Hungry Excavator) had coated these saltwater clams in batter and panko crumbs and deep fried them to an exquisite golden color. His recipe paired the oysters with a bowl of delicious Chawanmushi (Japanese Steamed Egg Custard) and homemade japanese tartare sauce. 

My take on the deep fried panko oysters dish uses a similar approach and play with Asian flavors. However, instead of Chawanmushi, I decided to add elements with a more resistant texture than the silkiness of the Chawanmushi. Enoki and Wood Ear mushrooms a softer crunch component whilst the butter poached King Oyster mushrooms taste silky and smooth. Finally, the garlic soy sauce ties the dish together by adding saltiness and sweetness. 

Overall, this is one of my favorite entrées to serve. 

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PANKO OYSTERS (recipe from The Hungry Excavator)

• 1 Dozen Fresh Oysters
• 1 Cup Water
• 1 tsp of Salt
• 1 Egg
• 4 Tbsp Plain Flour
• 2 Tbsp Water
• ½ Cup Plain Flour 
• 1½ Cups Panko Breadcrumbs 
• Vegetable Oil for Deep Frying 

1. Rinse the oysters well in salt water and pat them dry using a paper towel. Clean, dry then reserve the oysters shells. 

2. To make the batter, mix the egg, 4 Tbsp of plain flour and 2 Tbsp of water until well combined. 

3. Coat each oyster with a light dusting of flour. Cover the oysters in the batter mixture then coat well with the panko breadcrumbs. 

4. Chill the oysters in the fridge for 20 minutes. 

5. Heat up 5cm of oil in a medium saucepan until very hot (there should be some smoking at the surface). 

6. Deep fry the oysters until golden brown. Place on a paper towel to absorb the excess oil. 

JAPANESE TARTARE SAUCE (recipe from The Hungry Excavator)

• 1 Hard Boiled Egg
• 2 Tbsp Onions, Finely Minced
• 2 Tbsp Parsley, Finely Minced 
• 1 Small Pickled Cucumber, Finely Diced
• 2 Tbsp Mayonnaise 
• 2 Tbsp Lemon Juice 
• Salt to Taste

Mash the hard boil egg finely and mix all ingredients in a bowl until well combined. 

GARLIC SOY SAUCE 

• 50ml Soy Sauce 
• 50ml Mirin (Japanese Rice Wine Vinegar)
• 3ml Sesame Oil
• 2 Cloves Garlic, Finely Diced

Combine all ingredients in a small bowl. 

ASSORTED MUSHROOMS

• 200g Enoki Mushrooms
• 200g Wood Ear Mushrooms
• 200g King Oyster Mushrooms, 1cm Slices Length-ways
• 50ml Olive Oil 
• 50ml Unsalted Butter
• Salt to Taste.

1. Heat the olive oil in a pan on medium heat. Melt the butter in the olive oil and cook for another 10 seconds. 

2. First, sear the king oyster mushroom on one side for one minute, then turn the king oyster mushroom over. 

3. Add the enoki and wood ear mushrooms to the pan cook for a further 2 minutes or until mushrooms are soft. Season with salt to taste. 

4. Place the mushrooms on a plate and keep warm. 

5. Deglaze the pan with the garlic soy sauce for 20 seconds then take the pan off the heat. 

PLATING UP

• Panko Oysters and Shells
• Assorted Mushrooms
• Garlic Soy Sauce
• Japanese Tartare Sauce 
• Micro Radish 

1. Center the king oyster mushrooms on the plate. Stack the wood ear first then the enoki mushrooms. 

2. Spoon a dollop of japanese tartare sauce into the shells, then place the deep fried panko oysters onto the sauce. 

3. Stagger 4 shells around the mushrooms. 

4. Dress the mushrooms with 1 Tbsp of garlic soy sauce on each plate. 

5. Garnish the mushroom center with micro radish.