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Oyster-Corn Fritter with Three Vinegar Emulsion

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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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