| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Portuguese | Eastwest | 4 | servings |
INGREDIENTS
| 4 | Eggs; separated | |
| 2 | c | Polenta |
| 2 | c | 2% milk |
| 1/2 | c | Canola oil |
| 2 | c | Fresh corn |
| 1 | bn | Scallion greens; sliced |
| 2 | Serrano chiles; minced | |
| 1 | tb | Brown sugar |
| 1/2 | tb | Salt |
| 1/2 | tb | Freshly-ground black pepper |
| 12 | lg | Oysters (Bluepoints or Portuguese); shucked |
| 1/2 | c | All-purpose flour |
| Canola oil; in fryer at 350 | ||
| Degrees | ||
| Salt; for seasoning | ||
| === SALAD WITH THREE VINEGAR EMULSION === | ||
| 1 | c | Balsamic vinegar |
| 1 | c | Rice wine vinegar |
| 1/2 | c | Chinese vinegar |
| 1 | tb | Minced shallots |
| 1 | c | Canola oil |
| 2 | c | Arugula chiffonade |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
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. ARUGULA SALAD WITH THREE VINEGAR 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. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A34) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-20-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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