Coconut-Crusted Oysters, Serrano-Jicama Slaw, Kumquat Rum Sauce and Ginger chips
Recipe by Executive Chef John W. Clark and Sous Chef Anthony Eads of Mill Creek (Wash.) Country Club
Ingredients
For the Oysters:
10 ct. Oysters (shucked)
2 whole eggs (blended)
1/2 cup shred coconut
1 cup panko
1/8 can coconut milk
1 tsp. kosher salt
1/2 cup cornstarch
10 skewers
1 qt canola or grapeseed oil (for frying)
For the chips:
4 oz fresh ginger (peel & slice on mandolin)
oil from Oysters
2 tbsp. Mirin
1 tbsp. sugar (granulated)
salt to taste
1/4 cup cornstarch
For the kumquat rum sauce:
4 ct Kumquat
1/3 cup spiced rum
1/4 cup sugar
1 juice from lime
For the jicama slaw:
1 Jicama (peeled & sliced on Mandolin)
1 bunch cilantro
2 fresh limes
1/2 cup sugar
3 ct Serrano pepper
pinch Black lava salt
Procedure:
- Shuck & remove Oysters. Add canola oil to fry pan and heat to 325°F. Mix Panko, coconut & salt in bowl. Blend eggs with coconut milk. Set aside. Dredge Oysters in cornstarch, egg then into coconut/panko mix. Slide onto skewer. Fry oysters until golden brown.
- For ginger chips: Peel ginger and slice thin on mandolin. Dredge in cornstarch and flash in hot oil until lightly brown. In bowl combine Mirin, sugar and salt. Toss in ginger chips and coat.
- For Kumquat Rum sauce: Combine rough chopped kumquats, sugar and spiced rum. Blend in food processor and add to sauce pan on medium heat. Bring to a simmer until starts to thicken. (Slurry can be used if needed.)
- For Jicama slaw: Peel Jicama on mandolin. Slice into matchsticks. In a bowl combine sugar, chopped cilantro, lime juice and thin julienne strips of Serrano peppers (de-seed and de-veined). Add black lava salt.
- To Plate: Put down Jicama slaw, put (2) skewers of oysters over slaw, drizzle over kumquat glaze and sprinkle ginger chips around on plate. Garnish with Micro-greens or cilantro.
