| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
|
Oysters |
| 1 |
sl |
Fresh ginger root |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
c |
Mixed nutmeats |
| 3 |
sl |
Bacon |
| 3 |
tb |
Smoked ham |
| 2 |
|
Scallion stalks |
| 1 |
|
Egg |
| 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
ds |
Pepper |
|
|
Oil for deep-frying |
| 1/2 |
|
Head lettuce |
|
|
Lemon wedges |
|
|
Chinese parsley |
INSTRUCTIONS
1. Shell oysters. Mince ginger root; then combine with soy sauce and
sherry. Add to oysters and let stand 15 minutes, turning occasionally.
Drain, discarding marinade.
2. Meanwhile crush nutmeats almost to a powder. Cut each bacon strip
crosswise in 4 sections. Sliver smoked ham. Cut scallion stalks in 1/2-inch
sections.
3. Dip each oyster in crushed nutmeats; then top with a few ham slivers and
a piece of scallion. Wrap oysters in bacon sections.
4. Beat egg lightly and blend to a batter with flour, salt and pepper. Dip
wrapped oysters in batter to coat.
5. Meanwhile heat oil. Add oysters, a few at a time, and deep-fry until
crisp and golden. Drain on paper toweling.
6. Arrange on a bed of shredded lettuce. Garnish with lemon wedges and
Chinese parsley. VARIATION: For the smoked ham, substitute Chinese sausage.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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