| 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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